Marinated Cheese Appetizer
We just returned from a month long vacation back West to Colorado, Utah, and Arizona. We stayed at 6 different places and ate about 1,323,972 calories at our hometown favorites and new local hot spots. Needless to say we came home packing on some extra elle-beees.
While in Arizona, we were at Costco tasting all of the amazing samples and one lady motioned me over and said, “Come taste this juice! It’s good for the baby.”
“The what?” I said. “I’m not pregnant.”
Granted we were at the tail end of a month long eating spree but doesn’t she know that you never, ever ask a woman that unless you see a baby coming out. If you’ve ever been asked this you know that it is one of the biggest blows to a person’s self esteem.
Add that on to the list of crazy things people say to me at Costco. I would have dismissed it as one woman’s mistake or blamed the empire-waisted dress I had on (which I’m currently burning), but when I saw my niece later that day she asked me if I pregnant with a 3-year-old. Awesome.
I normally wouldn’t bring up such an embarrassing moment, but by telling you I’m taking ownership of it and making it my funny story. Ehhh…right? If you need me, I’ll be at the gym…crying on the treadmill.
Fine. I’m blaming the cheese. I made this while at my moms for Sunday dinner. Doubled it for a crowd. It’s slices of cheddar and cream cheese marinated in an herb vinaigrette. My husband said it tasted like the dipping sauce you dip bread in at Italian restaurants.
The colors are really festive. I’m already thinking ahead to Christmas parties. Serve it with some sliced baguettes, crackers, or Triscuits.
Marinated Cheese Appetizer
- 8 ounces sharp cheddar cheese
- 1 8 ounce package cream cheese, chilled
- 1 teaspoon sugar
- 3/4 teaspoon dried basil
- 1 dash salt to taste
- 1 dash black pepper to taste
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 2 ounce jar diced pimentos, drained
- 3 tablespoons chopped fresh parsley
- 3 tablespoons minced green onions
- 3 garlic cloves pressed
- Cut cheddar cheese and cream cheese into 1/4 inch slices, then again in half.
- Using a small dish with a little bit of an edge, place cheese slices on end alternating between cheddar and cream cheese slices.
- Make the marinade by combining sugar, basil, salt, pepper, oil, vinegar, pimento, parsley, onion and garlic.
- Pour marinade over cheese, cover and refrigerate overnight.
- Take out of the refrigerator about 10-15 minutes before serving. Serve with sliced baguettes or triscuits (low-salt).
To make it easier to slice the cream cheese, stick it in the freezer for about an hour before slicing.