Recipe: Marinated Cheese

A simple appetizer recipe to enjoy at your next book club gathering!

Tomorrow we’re releasing the next episode of the The Bookery Podcast all about our July Bookery Book Club pick, Matt Haig’s The Life Impossible. While food isn’t a major player in this novel, enjoying the simple pleasures of life is—and we’ve got the perfectly simple summer recipe to enjoy alongside our conversation.

I can’t remember where exactly I first had marinated cheese, but it was love at first bite. After I tried it, I had to figure out how to make it, which led me to this marinated cheese recipe from Trish on All Recipes. It’s easy; you can absolutely adapt it to your tastes, subbing in mozzarella and adding cherry tomatoes or whatever cheese combination you can dream of. 

Marinated Cheese Ingredients

• ½ cup olive or avocado oil

• ½ cup white wine vinegar (red wine vinegar or balsamic might also be nice with some cheeses) 

• 2 ounce jar of pimentos, drained

• 3 tablespoons chopped fresh parsley

• 3 tablespoons chopped green onions

• 3 cloves garlic, minced

• ½ teaspoon sugar (the original calls for more) 

• ¾ teaspoon basil or Italian seasoning

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 block cheddar cheese (8 ounces) 

• 1 block cream cheese (8 ounces) 

VARIATIONS: Instead of the spices listed, use a packet of Italian dressing mix as the seasoning. 

Marinated Cheese Directions

1. Combine oil, vinegar, pimentos, parsley, green onions, garlic, sugar and seasoning in a small bowl and whisk together. You can also combine in a small jar and shake to combine. You’re basically making a vinaigrette. 

2. Cut the blocks of cheese in half vertically, then slice into small squares. 

3. In a refrigerator-safe container, alternate the squares of cheese to form several rows. How many depends on the size of your container. 

4. Pour the marinade/dressing over the top of the cheese, cover and refrigerate for at least six hours or overnight.

5. When it’s time to serve, remove the cheese from the marinade and place on a serving platter. Spoon some of the leftover marinade over the top. 

6. Serve with crackers. (I prefer Wheat Thins.) 

7. Enjoy!