June 2, 2015

Marinated Cheese Appetizer {recipe swap}

A unique recipe...perfect for your summer parties!

I found this recipe in an old fire company auxiliary cookbook and decided to give it a try, since I had all of the ingredients on hand...Everyone loved it.

Marinated Cheese

2 blocks cheddar and/or assorted cheeses
1 block of cream cheese
½ Cup of olive oil
½ Cup of white wine vinegar
1-4 oz. jar of diced pimento, drained
2 T flat leaf parsley, chopped
3 T scallions, chopped
2 Cloves of garlic, minced
1 t sugar
2 T dried Italian seasoning (dressing mix)
Salt & Pepper, to taste

Cut hard and cream cheeses into thin 1-inch pieces and decoratively arrange on a plate/platter with a lip.  I used sharp cheddar and Colby jack. 

NOTE:  Freeze cream cheese 10-15 minutes before slicing and it will be much less messy. 

Mix remaining ingredients in a small jar and shake well to combine.  Drizzle the marinade over the cheese.  Cover and refrigerate for 2 hours to no more than 8.  Let the cheese platter come to room temperature before serving.  Serve with crackers, pita chips or thin-sliced baguette.  I used triscuits and baguette slices.  Delicious and different!

Thanks for visiting!

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