Recipe

Marinated Cheese Recipe

	Midgelet / All my dishes 1 year, 5 months ago differently delicious cheese appetizer Prep:20m Cook:360m Servings:10	Midgelet
	cheddarcreamcheesecreamy

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Ingredients

================

1/2 cup olive oil

1/2 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

3/4 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 (8 ounce) package Cheddar cheese

1 (8 ounce) package cream cheese, cold

Directions

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.

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Comments

kellyg72 1 year, 5 months ago said:
I have never heard of this, but it sounds really good. Anything with cheese for me. :-)

momo_55grandma 1 year, 5 months ago said:
Great recipe thanks

deigirl 1 year, 5 months ago said:
Yummy, this sounds great. I love cheese! I am the only one in my family that eats pimentos so it looks like I am going to get to have this all to myself when I try it out! Thanks

auntybea 1 year, 5 months ago said:
I love this Midgelet! I WILL be serving this next time I do an appetizer!

mrscoach 1 year, 5 months ago said:
I make this but w/ fresh parsley instead of the basil. It's great! Always make a dbl batch for company and there are never left overs. I'm likin' the idea of the basil. I think it just made the weekend menu. Thanks for the post!

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