Marinated Cheese Trio

>> Tuesday, August 2, 2011

This has been a favorite appetizer amongst my friends for over a decade when Candace's dad first made it for us. Since then, it has made regular appearances at our get togethers, and every time it gets rave reviews. (Because we've been serving it for so long, I'm not sure where the recipe originated, but I think I've made enough tweaks over the years to call it my own!) I'm actually surprised that I haven't added it to this blog before now. I made it twice this weekend - once for a birthday party and once for a potluck dinner. At the potluck, the host announced that he wasn't even going to eat dinner because all he wanted to eat was the marinated cheese!

When you're making this recipe, here are a few helpful tips to make the preparation much easier. Buy cheese that is roughly the same size (width and length), so that when you slice the cheese, the slices will be identical in size. Slicing the cream cheese is by far the hardest part of the recipe. To make it easier, freeze the cream cheese for 15-30 minutes before slicing it. Also, I'd suggest using unwaxed dental floss instead of a knife to cut it. This dish is great if the cheese has had some time to soak up the marinade - which means you can make it ahead of time! Gotta love that!

Marinated Cheese Trio
a Baking & Eggs original

6 tablespoons olive oil
3 tablespoons red wine vinegar
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 bunch green onions, sliced
4 oz jar chopped pimentos, drained
3 cloves garlic, minced
salt and pepper, to taste
8 oz cream cheese
8 oz sharp cheddar cheese
8 oz monterey pepper jack cheese
crackers, for serving (I like to use Wheat Thins)

In a small bowl, mix together olive oil, vinegar, parsley, cilantro, green onions, pimentos, garlic, salt and pepper. Set aside.

You'll slice the three cheeses in the same manner. To start, slice the cheese in half lengthwise. Then slice the cheese into thin slices widthwise. Once you've sliced all three cheeses, arrange them in an alternating pattern (cheddar, jack, cream cheese, etc.). Spoon marinade over the top and store in the refrigerator until ready to serve. It's best to serve it within 24 hours of making it.


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