Marinated Cheese with Sun-Dried Tomatoes and Fresh Herbs Recipe
This Marinated Cheese recipe features a flavorful medley of cheddar and cream cheese cubes marinated in a savory mixture of sun-dried tomatoes, garlic, fresh herbs, honey, olive oil, and white wine vinegar. The cheese soaks up the aromatic marinade for at least 6 hours, delivering a deliciously tangy and herbaceous appetizer perfect for serving with crackers or crostini at gatherings or as a tasty snack.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 16 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Ingredients
Cheeses
- 8 oz. block cheddar cheese
- 8 oz. block cream cheese (chilled)
Marinade
- 2 oz. sun-dried tomatoes in oil (drained and very finely chopped)
- 3 cloves garlic (minced)
- 1 tbsp finely chopped fresh parsley
- 1 tsp finely chopped basil
- 1 tsp finely chopped fresh oregano
- 1 tsp finely chopped fresh thyme
- 2 tsp honey
- Pinch of salt
- Pinch of crushed red pepper flakes
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar
To Serve
- Crackers or crostini
Instructions
- Cut cheese: Using a sharp knife, cut the 8 oz. block of cheddar cheese in half lengthwise. Then, cut each half into 1/4-inch-thick slices to create square pieces of cheese. Repeat the same process with the 8 oz. block of chilled cream cheese.
- Place in serving dish: Arrange the cheese squares in a serving dish that is at least 1 inch deep, alternating the cheddar and cream cheese pieces. A 9-inch baking dish works well to make several rows, or you can opt for a deep-dish pie plate to arrange the cheeses in a spiral pattern. Set aside.
- Add seasoning: In a bowl or large measuring cup, combine the finely chopped sun-dried tomatoes, minced garlic, chopped fresh parsley, basil, oregano, thyme, honey, salt, crushed red pepper flakes, olive oil, and white wine vinegar. Whisk the ingredients thoroughly until well combined to create the marinade.
- Refrigerate: Pour the prepared marinade evenly over the arranged cheeses, making sure to spread the sun-dried tomatoes and herbs on top. Cover the dish and refrigerate for at least 6 hours or preferably overnight to allow the flavors to meld and infuse the cheeses.
- Serve: Serve the marinated cheeses directly from the dish or transfer them carefully to a serving platter, ensuring to spoon some of the marinade over the top. Accompany with crackers or crostini for a delightful appetizer or snack.
Notes
- For best flavor, marinate the cheese overnight rather than just 6 hours.
- Use fresh herbs for a more vibrant taste; dried herbs can be used but reduce quantity by half.
- Drain sun-dried tomatoes well to avoid excess oil making the marinade too greasy.
- This dish is best served chilled but not too cold—take it out of the fridge 10 minutes before serving for optimal texture and flavor.
- Can be prepared a day ahead, making it convenient for parties and gatherings.
