Mediterranean Marinated Cheese (No-Cook Appetizer) | CookOS

Mediterranean Marinated Cheese

Name: Mediterranean Marinated Cheese (No-Cook Appetizer)
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 8 oz dill havarti cheese; 8 oz cream cheese; 1/2 cup olive oil; 1/4 cup white wine vinegar; 1/4 cup red wine vinegar; 1/4 cup fresh parsley, chopped; 2 green onions, sliced; 1/2 cup sun-dried tomatoes, chopped; 1/2 cup kalamata olives, chopped; 1 tbsp oil from sun-dried tomatoes; 1 tbsp brine from olives; 1 clove garlic, minced; 1 tsp sugar; 1/4 tsp dried oregano; 1 1/4 tsp lemon pepper; 1/2 tsp crushed red pepper flakes; 1/2 tsp salt

Mediterranean Marinated Cheese is a no-cook appetizer pairing blocks of dill havarti and cream cheese in an herb-infused oil and vinegar marinade with sun-dried tomatoes and kalamata olives. It's a make-ahead crowd-pleaser that tastes better after sitting overnight.

🌍Mediterranean 🏷️Marinated cheese 🏷️Appetizer 🏷️Dill havarti 🏷️Cream cheese Party food

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

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Ingredients

8 oz dill havarti cheese
8 oz cream cheese
1/2 cup olive oil
1/4 cup white wine vinegar
1/4 cup red wine vinegar
1/4 cup fresh parsley, chopped
2 green onions, sliced
1/2 cup sun-dried tomatoes, chopped
1/2 cup kalamata olives, chopped
1 tbsp oil from sun-dried tomatoesoptional
1 tbsp brine from olivesoptional
1 clove garlic, minced
1 tsp sugar
1/4 tsp dried oregano
1 1/4 tsp lemon pepper
1/2 tsp crushed red pepper flakes
1/2 tsp salt

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Instructions

1
Slice the dill havarti cheese into bite-sized pieces. For easier slicing, you can chill it in the freezer for 15 minutes beforehand.
2
Slice the block of cream cheese into similarly sized pieces.
3
Arrange the cheese slices in a serving dish, alternating between dill havarti and cream cheese.
4
In a medium mixing bowl, combine the olive oil, white wine vinegar, and red wine vinegar.
5
Add the chopped parsley, sliced green onions, chopped sun-dried tomatoes, and chopped kalamata olives to the bowl.
6
For extra flavor, drizzle in a little oil from the sun-dried tomato jar and some brine from the olives.
7
Add the minced garlic, sugar, dried oregano, lemon pepper, crushed red pepper flakes, and salt.
8
Whisk the marinade until all ingredients are well combined.
9
Pour the marinade evenly over the cheese in the dish, using a spatula to ensure everything is coated.
10
Cover the dish with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.
11
Serve chilled with crackers.

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Tips & Notes

Pro tips

Cut cheese into uniform 1-inch cubes or blocks so they marinate evenly and look consistent on a platter.
Use good-quality olive oil and vinegars—they are the flavor foundation since there's no cooking involved.
Make this at least 24 hours ahead; the flavors deepen and meld overnight, making it ideal for party prep.
Reserve the oil from sun-dried tomatoes in the jar rather than draining it—this intensifies the marinade flavor.

Substitutions

White wine vinegar → Red wine vinegar or balsamic vinegar (adjust to taste; balsamic is sweeter)
Kalamata olives → Green olives or Castelvetrano olives (lighter flavor profile)
Sun-dried tomatoes → Fresh cherry tomatoes halved or roasted red peppers (fresh tomatoes will add water; pat dry first)
Dill havarti → Gouda, Edam, or fontina (choose firm cheeses that hold shape well)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days. The cheese and marinade can be made ahead and assembled the day before serving; bring to room temperature for 15 minutes before serving for best flavor.