Every time I’ve made this appetizer people want the recipe. I made it for Thanksgiving this year, and for the first time nobody asked for the recipe. I wasn’t surprised since the Thanksgiving participants were me, Sweet Tea, her 16 year old daughter, her 18 year old daughter, and her wasband, Shemp. Then I blogged about my Thanksgiving, and Louise read that I made marinated cheese. All she had to do was read the words “marinated cheese” and she had to have the recipe. I got it from a Southern Living at Home mini cookbook. It takes a little time to prepare, but it is yummy. While scouring the internet for a picture I came across the recipe and picture here. I copied and pasted it to my blog for those who aren’t into clicking links.
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
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.