This was very good, but I will make a few changes next time. Specifically, I will use more cream cheese, and if I use cheddar again, I will slice it thinner and longer. The cheddar never gets a texture where it becomes easy to use on a cracker or crostini; so next time, I'll just cut it directly into a shape that will work well with my breads. If you let it marinate for days on end, the oil solidifies, but you can just scrape it off and discard or just leave your cheese on display at room temperature and the oil solids melt again. Not a pleasant mental image, but doesn't hurt the flavor either!
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This was very good, but I will make a few changes next time. Specifically, I will use more...