Marinated Cheese Recipe -
Marinated Cheese Recipe
  • READY IN 8+ hrs

Marinated Cheese

Recipe by  

"This is a very colorful and tasty appetizer. Because it has such a stunning presentation, it is a great appetizer for the holidays. I take this to every function and gathering we attend - only because everyone else requests it!"

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    20 mins

    8 hrs 20 mins


  1. In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, 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. 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. To serve, 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 crackers.
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Reviews More Reviews

Most Helpful Positive Review
Jul 17, 2004

This is a beautiful appetizer! 2 suggestions for preparation and presentation: spray PAM on your knife when slicing the cheese (especially the cream cheese) and use a dark colored serving dish. I used white and it would have been prettier on a different colored dish.

Most Helpful Critical Review
Sep 15, 2004

I give this 5 stars for taste but the prep and presentation needs some work. The cream cheese tasted wonderful but was very difficult to work with. I ended up with very tasty blobs. The cheddar cheese didn't seem to absorb the marinade as well as the cream chesse. I think when I make it again I will use other soft cheese like havarti, mozzerella or gouda. And find a different, softer yellow cheese. Any ideas?

Oct 26, 2005

I make this recipe all the time. My family and friends always ask for it. I use bottled Italian Dressing istead of the oil and seasoning mixture. I just pour the dressing over the cheese, onions, pimento and the parsley. It is much easier and tastes the same if not better.

Feb 11, 2005

This was so good. I used a small cookie cutter to cut the cheddar into small stars and flowers. I out the cream cheese in the freezer for a little while before I cut it and had no problem. Everyone's favorite was the cream cheese it really soaks up the flavor of the marinade. It made for a really pretty presentation. I doubled the marinade and put some in the middle of the platter with a small spoon so they could pour extra onto their cheese.

Jul 06, 2004

WOW! What an awesome recipe! Excellent! Made exactly as written & served with Triscuit Garden Herb crackers (you need a sturdy cracker). 8oz blocks of cream cheese and cheddar cheese, alternating standing squares, filled the bottom of a bread loaf pan perfectly! The marinade was fantastic! My family raved about it! The only suggestion from several was to not use the squares, but to cut the cheese (sorry for the pun) into halves again for smaller rectangles and just layer the bottom of the pan with them, which can be spooned onto a cracker a littler easier! The squares were slightly awkward to maneuver onto a cracker along with some of the marinade. Overall though, they LOVED it! Thanks!

Jul 25, 2004

This is an outstanding recipe!! I used soft mozzarella cheese and cheddar cheese--and was it ever good!!! The marinate is also good (along with some of the cheese) as dressing on salad greens with some toasted almonds along with crusty bread on the side. Thanks for a great recipe.

Jan 25, 2004

I have made this 6 times now. People request it now! I have used sundried tomatoes in place of pimentoes. I like it both ways.

Jan 25, 2004

I made this for the first time and served it for Easter as an appetizer with crackers. Rave reviews! Everyone loved it. I'm not fond or pimentos and did not have them on hand, so I substituted chopped sun-dried tomatoes, which gave the same visual effect, and went nicely with the other ingredients. Yummy!


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  • Calories
  • 169 kcal
  • 8%
  • Carbohydrates
  • 1.4 g
  • < 1%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 203 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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