Marinated Cheese

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 111
  • Calories from fat: 0.0%
  • Fat: 8.7g
  • Saturated fat: 4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 5g
  • Carbohydrate: 2.3g
  • Fiber: 0.2g
  • Cholesterol: 17mg
  • Iron: 0.2mg
  • Sodium: 261mg
  • Calcium: 123mg

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
  • 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. 1. Combine first 10 ingredients, stirring with a whisk.
  2. 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. 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).
  4. carbo rating: 2
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