FOR THE MARINADE:
1/2 C of The Olive Bin's Herbes de Provence Olive Oil
1/2 C of The Olive Bin's A-Premium Balsamic Vinegar
3 T chopped fresh parsley
3 T minced green onions
1 jar (2 oz) diced pimiento pepper, drained
1 tsp sugar
3/4 tsp dried basil
1/2 tsp salt
1/2 tsp freshly ground pepper
FOR THE CHEESE:
1 block (8 oz) sharp cheddar cheese, well-chilled
1 pkg (8 oz) cream cheese, well-chilled
Marinated Cheese
Ingredients
Directions
- For the marinade, combine all ingredients in a jar; cover tightly and shake vigorously. Set aside.
- Freeze cheeses for approximately 15 minutes, to ensure they are thoroughly chilled. Remove block of cheddar from freezer. Cut in half lengthwise; then cut crosswise into 1/4"-thick slices. Set aside.
- Follow the same procedure with cream cheese. Arrange cheese slices alternately in a shallow baking dish, standing slices up.
- Pour marinade over cheese slices. Cover and refrigerate at least eight hours, or overnight.
- To serve, transfer cheese slices to a serving platter in same alternating pattern. Spoon marinade over cheese. Serve with assorted crackers or breads.
Additional Info
Recipe adapted from TheKitchenIsMyPlayground.com
