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Cheese Marinade

Give the marinade alone in decorative bottles or include the cheese, olives, and peppers for an appetizer-in-a-jar.

This recipe goes with Marinated Cheese, Olives, and Peppers

Southern Living NOVEMBER 2004

  • Yield: Makes about 3 cups

Ingredients

  • 1 1/2 cups olive oil
  • 1 cup white balsamic vinegar
  • 1/4 cup fresh thyme leaves
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Preparation

Whisk together all ingredients. Pour mixture into an airtight jar or decorative container. Store in refrigerator up to 1 week.

Marinated Cheese, Olives, and Peppers: Combine 1 1/2 pounds cubed firm cheeses (such as Cheddar, Gouda, Havarti, or Monterey Jack); 2 cups olives; and 1 (7-ounce) jar roasted red bell peppers, drained in a large zip-top plastic freezer bag or decorative airtight container. Pour Cheese Marinade over mixture, and chill for 1 hour or up to 2 days. Makes 6 to 8 appetizer servings. Prep: 15 min., Chill: 1 hr.

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Cheese Marinade recipe

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