"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Marinated Cheese Recipe

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This recipe for Marinated Cheese, by , is from Church of the Holy Cross, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Melissa Williams

Category:
Category:

Ingredients:  
Ingredients:  
½ cup olive oil (just plain light is what I use)
½ cup white wine vinegar- I use more like 1/4c
1 - 2 oz. jar diced pimiento, drained
3 tbsp. chopped fresh parsley (or dry)
3 tbsp. minced green onions (or I have used just regular onions)
3 cloves of garlic (minced garlic in the jar works just as well)
1 tsp. sugar (I don’t usually add the sugar since I cut the vinegar amount down)
¾ tsp. dried flaked basil
½ tsp. salt
½ tsp. freshly ground pepper (or regular pepper)
1 - 8 oz. block sharp Cheddar cheese, chilled
1 - 8 oz. package cream cheese, chilled (use real cream cheese)

Directions:
Directions:
Combine first 10 ingredients in a jar; shake and set aside.
Cut block of Cheddar in half lengthwise. Cut crosswise into ¼ in. slices, set aside. Repeat with Cream cheese. Arrange cheese slices alternating in shallow baking dish ( I use the bacon crisper container) standing slices on edge. Pour marinade over cheese. Cover and refrigerate At least 8 hours.

Let cheese sit out at least an hour before transferring to dish. Transfer cheese to platter, reserving the marinade. Spoon marinade over cheese. Garnish with fresh parsley. Keeps for a week. I don’t keep it in the marinade.

Serves 16. I usually double the recipe when I have a party.

Enjoy!

 

 

 

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