Marinated Cheese

 

from the December/January 2019 issue of Eat Drink Mississippi

​

1/2 cup olive oil

1/2 cup white wine vinegar

3 tablespoons chopped fresh or dried parsley

3 tablespoons green onions, chopped

1 teaspoon sugar

3/4 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon pepper

3 cloves garlic, minced

1 (2-ounce) jar diced pimento, drained

1 (8-ounce) block sharp cheddar cheese, chilled

1 (8-ounce) package cream cheese, chilled (for best results, freeze for 15 minutes before cutting)

Assorted crackers

​

Combine first 10 ingredients in tightly covered container and shake vigorously. Set aside. Cut blocks of cheddar and cream cheese in half lengthwise. Then, cut both crosswise into 1/4-inch thick slices. Set aside. *If cream cheese softens too quickly, pop it back in the freezer for a few minutes to firm.

Next, create two rows of cheese, alternating cheddar and cream cheese slices in a shallow dish. Pour marinade over cheese. Cover and marinate in refrigerator for at least 8 hours or overnight.

 

To serve, transfer rows of marinated cheese to a serving platter, reserving marinade. Spoon leftover marinade over cheese rows. Serve with assorted crackers, such as Triscuits or Wheat Thins.

​