Create an impressive, no-cook appetizer by layering cheddar and cream cheese and soaking them in a bright, herby marinade. This make-ahead cheese dish is perfect for parties and entertaining.
Author:Cat
Prep Time:15 min
Cook Time:0 min
Total Time:8 hr 15 min
Yield:8 servings 1x
Category:Appetizer
Method:Marinating
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 (8 ounce) block sharp cheddar cheese, sliced
1 (8 ounce) block cream cheese, softened and sliced
1/2 cup olive oil
1/4 cup white wine vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional additions: 1/4 cup sliced black olives or roasted red peppers
Instructions
Cut the cheddar cheese and the softened cream cheese into uniform slices, about 1/4 inch thick.
In a glass or ceramic dish (or a small jar), layer the cheese slices, alternating between cheddar and cream cheese. If using olives or peppers, scatter them between the layers.
In a small bowl, whisk together the olive oil, white wine vinegar, minced garlic, oregano, basil, thyme, red pepper flakes, salt, and black pepper to create the marinade.
Pour the marinade evenly over the layered cheese, ensuring all pieces are covered.
Cover the dish tightly with plastic wrap or secure the jar lid.
Refrigerate for at least 8 hours, or preferably overnight, to allow the cheese to absorb the marinade flavors. This is a key step for the best flavor.
When ready to serve, let the cheese sit at room temperature for about 15 minutes before presenting. Serve with crackers or crusty bread.
Notes
You can substitute the herbs with 2 tablespoons of a good quality Italian seasoning blend.
For a tangier flavor, replace half of the white wine vinegar with fresh lemon juice.
This appetizer is excellent for potluck recipes and can be made up to two days in advance.