“Life is too short for fake butter, cheese, or people.”
Years ago my friend brought this Marinated Cheese Tray to my house for a dinner party I was throwing. I was so impressed. The colors were so vibrant and the presentation was beautiful. I couldn’t wait to try it and I wasn’t disappointed. It tasted as good as it looked. When she explained how simple it was to make, I begged her for the recipe. Now it is a staple for most of my larger dinner parties. It is a great filler, very inexpensive to make, looks stunning, and is always gone at the end of the night. I hope you enjoy it as much as we do.
*Cooking Note: When making the marinade, put all of it in a large mason jar, shake it up, and pour. This allows you to evenly pour the topping on the cheese. It is important to use fresh herbs, not dry herbs in this recipe. Don’t panic if the shapes are not perfectly the same. Just do your best to come close. When you pour the marinade on top, it hides the imperfections.
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- 8oz Block Cheddar
- 8oz Block Cream Cheese
- 8oz Block Monterey Jack Cheese or Pepper Jack Cheese
- ½ cup Olive Oil
- ½ cup White Wine Vinegar
- 2 ounces Jar Pimento, drained
- 3 Tbsp Fresh Parsley, chopped
- 3 Tbsp Fresh Green Onion, chopped
- 3 Garlic Clove, minced
- 1 tsp Sugar
- 1 tsp Basil, chopped
- Salt And Pepper
- Cut cheese into ½ length wise, and cut each half cross wise into ¼ inch thick slices. Cream Cheese is a slightly different shape. Compare the other cheeses to cream cheese to get a correct cutting. You want all the cheese slices to be the same size and shape.
- Arrange cheese slices alternately on a shallow serving dish standing each slice on its edge.
- Mix together marinade ingredients in large jar. Shake well. Pour marinade over cheese.
- Cover and chill 6 to 8 hours.