Marinated Cheese: a fabulous make-ahead appetizer

One of my favorites! This appetizer came from my friend, Leigh. It’s equally beautiful and delicious, and is great for holidays with the marinade’s vibrant red and greens. It needs to be made ahead of time which works for me… I’m always thankful right before a crowd arrives that I was forced to prepare ahead of time!

Ingredients for marinated cheese {btw, I didn't have the white wine vinegar so just used balsamic}

Marinade:

• 1/2 c extra virgin olive oil
• 1/2 c white wine vinegar
• 2 oz diced pimento, drained
• 3 tbsp chopped parsley
• 3 cloves garlic, minced
• 3 tbsp green onion, minced
• 1 tsp sugar
• 3/4 tsp dried basil
• 1/2 tsp salt
• 1/2 tsp pepper

Cheeses:

• 8 oz sharp cheddar
• 8 oz cream cheese

Tip: when slicing the cream cheese, I wipe the blade with a paper towel after each slice - makes it a little neater.

• Combine all marinade ingredients (can be made a day or two before)
• Cut cheeses in squares and arrange, alternating the cheeses (can do night before – just cover tightly with saran wrap)
• Pour marinade over cheese and chill for approximately 8 hours {sometimes less when I do it!}
• Serve with toast rounds {can be found in most grocery’s bakery}

If transporting: Carefully wrap up when you’re taking it somewhere: I’ll drain extra marinade off, adding back on when I get to where I’m going. Also, wrap it well: I wrap a few times with saran wrap + put in plastic grocery bag + put in paper bag… just in case. It’s such a great appetizer so it’s worth the extra care it takes in traveling.