Marinated Cheese Appetizers

Marinated Cheese Appetizers

Oxmoor House MARCH 2006

  • Yield: 44 appetizers (serving size: 1 appetizer)


  • 1 (8-ounce) block part-skim mozzarella cheese
  • 1 (8-ounce) block reduced-fat Cheddar cheese
  • 1 cup fat-free Italian dressing
  • 1/4 teaspoon freshly ground black pepper
  • 1 (12-ounce) French baguette
  • Fresh basil leaves (optional)


Cut cheeses into 1/4-inch-thick slices; place slices in a 13- x 9-inch dish, overlapping slightly.

Combine dressing and pepper; pour over cheese. Cover and chill 8 hours.

Preheat oven to 350°.

Cut baguette into 1/4-inch-thick slices. Place on baking sheets. Bake at 350°° for 8 to 10 minutes or until lightly toasted, turning once.

Drain cheeses. Place 1 cheese slice on each bread slice. Garnish with fresh basil, if desired.

Tip: To make ahead, marinate the cheese overnight in the refrigerator. Toast the bread a day ahead, and store it at room temperature. Assemble the appetizers right before serving.

Nutritional Information

Amount per serving
  • Calories: 52
  • Calories from fat: 0.0%
  • Fat: 2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.5g
  • Carbohydrate: 5.2g
  • Fiber: 0.1g
  • Cholesterol: 7mg
  • Iron: 0.0mg
  • Sodium: 163mg
  • Calcium: 0.0mg

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Marinated Cheese Appetizers recipe