Marinated Cheese (recipe & photo)

We're enjoying New Year's Eve festivities at the Wheeler's tonight. We're having pinwheels, pizza, barbeque little smokies, cookies, cake, drinks.... and marinated cheese. I can eat the tops of the pizza, I can probably get away with some sausages but mostly I'm looking forward to the marinated cheese. I'm including my tweaked recipe, which includes parts of Melanie's recipe and also a Taste of Home's. Ta dah!

Angie's Marinated Cheese
  • 1/2 cup olive oil
  • 1/4 white cooking wine
  • 1/4 cup white vinegar
  • 1/2 pkg sundried tomatoes
  • 3 tablespoons minced green onions
  • 3 cloves garlic, minced
  • 1 teaspoon sugar
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon salt & pepper
  • 4 ounce Monterrey Jack Cheese
  • 4 ounce Cheddar cheese
  • 1 (8 ounce) package cream cheese, cold
  1. In a jar with a tight fitting lid, combine the olive oil, wine, vinegar, tomato, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.
  2. Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese and Jack cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
  3. Serve at room temperature. Remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with good crackers.
Fabulous!

Comments

Ree said…
That sounds and looks really yummy. I'm imagining trying to stand the cheese squares up on their edges--don't they fall like dominoes when you pour on the marinade?

I also liked your pics of the Christmas lights a few posts back. Deucy sure looks like Bryson.
Thursday, January 1, 2009 at 6:53:00 PM CST
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