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–+ servings
Dish of marinated cheese next to crackers.
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Marinated Cheese

Cheddar and cream cheeses are topped with a mixture of sun-dried tomatoes, herbs, and garlic in this beautiful and delicious marinated cheese appetizer.
Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 6 hours
Servings 16

Ingredients

  • 8 ounce block medium cheddar cheese
  • 8 ounce block cream cheese
  • 3 ounces oil-packed sun-dried tomatoes
  • 3 cloves garlic
  • 1 tablespoon finely chopped fresh parsley
  • 2 teaspoons finely chopped fresh oregano
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon honey
  • Pinch of salt
  • Pinch of crushed red pepper flakes
  • ½ cup extra virgin olive oil
  • ¼ cup white wine vinegar or red wine vinegar
US Customary - Metric

Instructions

  • Using a sharp knife, cut the block of cheddar in half lengthwise. Cut each half into ¼-inch-thick slices to make squares of the cheese. Repeat with the cream cheese (this will be easier if the cream cheese is cold).
  • Place the squares of cheese in a serving dish that is at least 1-inch deep, alternating the cheddar and cream cheeses. A 9-inch baking dish works well for this (make several rows from the cheese squares), or a deep-dish pie plate works if you prefer to arrange the cheeses in a spiral. Set aside.
  • Finely chop the sun-dried tomatoes and finely mince the garlic. Add to a bowl or large measuring cup along with the remaining ingredients. Whisk to thoroughly combine.
  • Pour the marinade over the cheeses, spreading the tomatoes and herbs evenly over the top. Cover and refrigerate for at least 6 hours or overnight.
  • Serve the cheeses in the dish you marinated them in or transfer to a serving platter, making sure to spoon the marinade over the top. Serve with crackers.

Notes

  • This marinade works well with a number of softer cheeses. Other cheeses that work well include:
    • Feta
    • Goat cheese
    • Havarti
    • Colby jack
    • Monterey jack
    • Gouda
  • If you don’t care for sun-dried tomatoes, try substituting roasted red peppers, jarred pimentos, jarred sweet cherry peppers, or marinated artichoke hearts.
  • Feel free to use any herbs you like or have on hand, such as basil, rosemary, chives, etc. Aim for about 2 tablespoons total of finely chopped herbs. If you do not have fresh herbs, dried will work fine; if using dried, use about 2 teaspoons total since dried herbs are more “potent” than fresh.
  • For even more flavor, use some of the oil from the sun-dried tomatoes in place of some of the olive oil in the marinade.