Betty’s Version of Marinated Cheese

Marinated Cheese
This recipe was sent in by Michelle Ramsey, and it is unusual and delicious.
(Click continue reading for recipe)

1 package regular cream cheese
1 package sharp or extra sharp cheddar cheese
1 package pepper jack cheese

Marinade Ingredients:
1 small jar roasted red pepper use just the peppers, not the juice
2 tablespoons sugar
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, finely minced
salt and pepper to taste
1/4 cup of parsley or cilantro (save the rest of the bunch for garnish)

Slice each block of cheese lengthwise and then cut it crosswise to form small rectangles of cheese. The goal is to end up with rectangle slices that are equal to each other in size and shape.

Choose a shallow serving dish – a pretty one because this is what the marinated cheese will be served in. Make rows of cheese alternating each type of cheese. Place each row right beside each other. To make a row, put one cheddar cheese rectangle, one cream cheese rectangle, and one pepper jack rectangle. Repeat until the row is long enough for the dish. Then make a second row right next to the first row, and keep making rows until you fill the dish. This will result in a pretty block of cheese that fills the dish. Now it is time to make the marinade.

Place all marinade ingredients in a food processor and pulse until blended – you don’t want to liquify it but you don’t want large pieces of the red pepper. Pour the marinade over the rows of cheese and let it sit out on your counter for several hours – about 4 or 5 hours. It needs to be at room temperature. Garnish with parsley or cilantro and serve with crackers. It will be soft and spreadable. Yummy!

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