Marinated Cheese Recipes

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MARINATED CHEESE



Marinated Cheese image

This special appetizer always makes it to our neighborhood parties and is the first to disappear at the buffet table. It's attractive, delicious-and easy! -Laurie Casper, Coraopolis, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2 pounds.

Number Of Ingredients 14

2 blocks (8 ounces each) white cheddar cheese
2 packages (8 ounces each) cream cheese
3/4 cup chopped roasted sweet red peppers
1/2 cup olive oil
1/4 cup white wine vinegar
1/4 cup balsamic vinegar
3 tablespoons chopped green onions
3 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
1 tablespoon sugar
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Assorted crackers or toasted sliced French bread

Steps:

  • Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut each block of cream cheese into 18 slices. Create four 6-in.-long blocks of stacked cheeses, sandwiching 9 cream cheese slices between 10 cheddar slices for each stack. Place in a 13x9-in. dish., In a small bowl, combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese stacks. , Cover and refrigerate overnight, turning cheese blocks once. Drain excess marinade. Serve cheese with crackers or toasted bread.

Nutrition Facts : Calories 121 calories, Fat 11g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 153mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

MARINATED CHEESE



Marinated Cheese image

This is a very colorful and tasty appetizer. Because it has such a stunning presentation, it is a great appetizer for the holidays. I take this to every function and gathering we attend - only because everyone else requests it!

Provided by trish555

Categories     Appetizers and Snacks     Cheese

Time 8h20m

Yield 16

Number Of Ingredients 12

½ cup olive oil
½ cup white wine vinegar
1 (2 ounce) bottle diced pimento, drained
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions
3 cloves garlic, minced
1 teaspoon sugar
¾ teaspoon dried basil
½ teaspoon salt
½ teaspoon ground black pepper
1 (8 ounce) package Cheddar cheese
1 (8 ounce) package cream cheese, cold

Steps:

  • In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.
  • Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
  • To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers.

Nutrition Facts : Calories 168.6 calories, Carbohydrate 1.4 g, Cholesterol 30.1 mg, Fat 16.3 g, Fiber 0.2 g, Protein 4.7 g, SaturatedFat 7 g, Sodium 203.2 mg, Sugar 0.5 g

KETO MARINATED CHEESE



Keto Marinated Cheese image

Try this addictive marinated cheese! One of our family favorites! You can use any combination of your favorite cheeses.

Provided by JenniferCooks

Categories     Appetizers and Snacks     Cheese

Time 8h30m

Yield 16

Number Of Ingredients 12

1 (8 ounce) package block sharp Cheddar cheese
1 (8 ounce) package cream cheese
½ cup olive oil
⅓ cup white wine vinegar
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
3 tablespoons minced green onions
3 cloves garlic, minced
1 (2 ounce) bottle diced pimento, drained
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

  • Place Cheddar cheese and cream cheese in the freezer for 20 minutes to firm up before slicing.
  • Meanwhile, combine olive oil, vinegar, parsley, basil, green onions, garlic, pimento, sugar, salt, and pepper in a lidded jar. Cover tightly and shake vigorously. Set marinade aside.
  • Remove cheeses from the freezer. Cut block of Cheddar cheese in half lengthwise, then crosswise into 1/4-inch slices. Set aside. Cut the block of cream cheese following the same procedure. Arrange alternating Cheddar and cream cheese slices standing on edges in a shallow baking dish. Pour marinade over cheese. Cover and refrigerate at least 8 hours.
  • Transfer cheese slices to a serving platter in the same alternating pattern. Spoon marinade over the cheese.

Nutrition Facts : Calories 168.6 calories, Carbohydrate 1.4 g, Cholesterol 30.1 mg, Fat 16.3 g, Fiber 0.2 g, Protein 4.7 g, SaturatedFat 7 g, Sodium 202.9 mg, Sugar 0.5 g

MARINATED GOAT CHEESE



Marinated Goat Cheese image

These are especially nice to have on hand for adding to salads and quick toasted open-faced sandwiches. Place a round on a piece of bread, pop it in a toaster oven and toast 3 to 4 minutes.

Provided by Martha Rose Shulman

Categories     easy, dips and spreads

Time 15m

Yield 4 or 5 rounds of marinated goat cheese

Number Of Ingredients 7

1 teaspoon mixed red, black and white peppercorns, lightly crushed
2 garlic cloves, peeled
2 bay leaves, broken into pieces
About 3 ounces goat cheese (in a log)
2 sprigs thyme
2 sprigs rosemary
Extra virgin olive oil as needed

Steps:

  • Place the peppercorns, garlic cloves and bay leaves in a clean, sterilized wide-mouthed jar. Pour in a film of olive oil.
  • Cut the goat cheese into rounds 1/2 inch thick (I get neat rounds using unflavored dental floss to cut through the cheese). Place one round in the jar and drizzle on some olive oil. Stack the remaining rounds, drizzling oil onto each round before topping with the next. Add the thyme and rosemary sprigs to the jar and pour in olive oil to cover the goat cheese rounds completely. Cover the jar and leave at room temperature for several hours, then refrigerate.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 88 milligrams, Sugar 0 grams

MARINATED CHEESE WITH PEPPERS AND OLIVES



Marinated Cheese with Peppers and Olives image

Cheddar cheese, red peppers and pitted ripe olives make a tasty, rustic appetizer when marinated overnight and served with decorative toothpicks. -Polly Brunning, Thaxton, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 15 servings.

Number Of Ingredients 8

12 ounces cheddar cheese, cut into 3/4-inch cubes
2 medium sweet red peppers, cut into 3/4-inch pieces
2 cans (6 ounces each) pitted ripe olives, drained
1/4 cup canola oil
1 tablespoon white vinegar
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

  • In a large bowl, combine all ingredients. Refrigerate, covered, at least 4 hours or overnight.

Nutrition Facts : Calories 155 calories, Fat 14g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 339mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

HERB MARINATED CHEESE



Herb Marinated Cheese image

Serve this quick appetizer with a hearty brown bread.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

8 ounces Bucheron or other ripened goat's-milk cheese
1/2 small red onion, thinly sliced into half-moons
1 teaspoon fresh thyme
1 teaspoon fresh oregano
Pinch of crushed red-pepper flakes
1/4 cup extra-virgin olive oil
1 tablespoon red-wine vinegar
Coarse salt and freshly ground black pepper
Sliced whole-grain bread

Steps:

  • Cut the cheese crosswise into 1/2-inch slices, and arrange on a serving platter.
  • Sprinkle with onion, herbs, and red-pepper flakes. Drizzle with olive oil and vinegar. Season with salt and pepper.
  • Let sit at room temperature for about 30 minutes. Serve with sliced bread.

MARINATED CHEESE APPETIZER



Marinated Cheese Appetizer image

This recipe was given to me by a friend. I have made it several times, and it doesn't last long! It does take a while to prepare, but it is worth it. Great presentation and delicious flavors.

Provided by Barbara Linn

Categories     Cheese

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

8 ounces sharp cheddar cheese
1 (8 ounce) package cream cheese
1 teaspoon sugar
3/4 teaspoon dried basil
1 dash salt (to taste)
1 dash black pepper (to taste)
1/2 cup olive oil
1/2 cup white wine vinegar
1 (2 ounce) jar diced pimentos, drained
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions
3 garlic cloves, pressed

Steps:

  • Cut cheddar cheese and cream cheese into 1/4 inch slices, then again in half.
  • Using a small dish, place cheese slices on end alternating cheddar and cream cheese.
  • Make the marinade by combining sugar, basil, salt, pepper, oil, vinegar, pimento, parsley, onion and garlic.
  • Pour marinade over cheese, cover and refrigerate overnight.
  • Serve with crackers.

MARINATED MOZZARELLA, OLIVES AND CHERRY TOMATOES



Marinated Mozzarella, Olives and Cherry Tomatoes image

This simple dish of marinated cherry tomatoes, olives and mozzarella is best, of course, when cherry tomatoes are in season. That it gets better as it sits is a boon: Bring it to potlucks or picnics, or simply let it sit in your refrigerator, a satisfying lunch at home. A generous handful of basil leaves, sprinkled atop just before serving, gives everything a bright, herbal finish. You'll want to make this all summer long.

Provided by David Tanis

Categories     dinner, easy, lunch, salads and dressings, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound cherry or grape tomatoes, a mixture of colors, halved
Salt and black pepper
3/4 cup olives, such as Moroccan or niçoise
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove, smashed to a paste
Pinch of dried oregano
Pinch of red-pepper flakes
1 pound fresh mozzarella, cut into ¼-inch slices
Basil leaves, for garnish

Steps:

  • Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.
  • In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.
  • When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.

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MARINATED CHEESE RECIPE - LE CAFé DE MAMAN
2020-05-16 Marinated cheese recipe is very practical too because you can make it long in advance. In fact, the longer it marinates in oil, spices and herbs, the more flavour will develop. It is best stored in the typical mason’s glass jar with a lid and left in a dark, cool place or in the fridge. Alternatives of the Marinated Cheese Recipe
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Top Asked Questions

What is the best way to make marinated cheese?
DIRECTIONS Cut cheddar cheese and cream cheese into 1/4 inch slices, then again in half. Using a small dish, place cheese slices on end alternating cheddar and cream cheese. Make the marinade by combining sugar, basil, salt, pepper, oil, vinegar, pimento, parsley, onion and garlic. Pour marinade over cheese, cover and refrigerate overnight.
How do you make cheese squares with marinade?
Directions. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
How do you make marinade for pesto?
Using a small dish, place cheese slices on end alternating cheddar and cream cheese. Make the marinade by combining sugar, basil, salt, pepper, oil, vinegar, pimento, parsley, onion and garlic. Pour marinade over cheese, cover and refrigerate overnight.
How do you eat goat cheese after marinating it?
If marinating for longer than 1 hour, put the cheese in the refrigerator. Marinated goat cheese can be eaten cold or the cheese and olive oil can be heated together in a 375 F oven for 8 to 10 minutes, or until warm. Sprinkle sea salt over the cheese before serving. Serve marinated goat cheese with a good loaf of bread.

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