Marinated Cheese

recipe
You can serve this flavorful cheese on whole wheat crackers, but it's just as good all by itself. It's a great dish for holiday entertaining because of its festive colors and make-ahead instructions.

Yield:

16 servings (serving size: 1 ounce cheese and 1 teaspoon marinade)

Recipe from

Oxmoor House

Nutritional Information

Calories 111
Caloriesfromfat 0.0 %
Fat 8.7 g
Satfat 4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5 g
Carbohydrate 2.3 g
Fiber 0.2 g
Cholesterol 17 mg
Iron 0.2 mg
Sodium 261 mg
Calcium 123 mg

Ingredients

1/2 cup olive oil
1/2 cup white wine vinegar
1 (2-ounce) jar diced pimiento, drained
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions
3 garlic cloves, minced
1 teaspoon
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (8-ounce) block reduced-fat sharp Cheddar cheese
1 (8-ounce) package light cream cheese, chilled

Preparation

1. Combine first 10 ingredients, stirring with a whisk.

2. Cut block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4-inch-thick slices. Repeat procedure with cream cheese. Arrange cheese slices alternately in a shallow baking dish, standing slices on edge. Pour marinade over cheese slices. Cover and marinate in refrigerator at least 8 hours.

3. Transfer cheese slices to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over cheese slices. Serve with whole wheat crackers (crackers not included in analysis).

carbo rating: 2