Marinated Cheese Appetizer

Ingredients

• 0.5 cup Olive Oil (extra virgin preferred)
• 0.5 cup White Wine Vinegar
• 1 clove Garlic (minced)
• 1 Green Onion (sliced thin)
• 3 tablespoon Parsley (chopped fresh)
• 2 tablespoon Fresh Dill (chopped)
• 2 oz Pimentos (jarred, use whole contents)
• 1 teaspoon Dried Basil
• 0.5 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Sugar
• 1 pinch Red Pepper Flakes
• 8 oz Cream Cheese (full‑fat block, frozen for 15‑20 min before slicing)
• 8 oz Dill Havarti Cheese (sliced 1/4‑inch pieces)
• 8 oz Sharp Cheddar Cheese (sliced 1/4‑inch pieces)

Instructions

1. Prepare the Marinade

   In a small bowl combine 1/2 cup olive oil, 1/2 cup white wine vinegar, minced garlic, sliced green onion, chopped parsley, chopped dill, the whole 2‑oz jar of pimentos, dried basil, salt, pepper, sugar, and a pinch of red pepper flakes. Whisk until fully blended.

   Time: PT5M

2. Freeze the Cream Cheese

   Place the block of cream cheese in the freezer for about 15‑20 minutes so it firms up and is easier to cut into neat 1/4‑inch squares.

   Time: PT5M

3. Slice All Cheeses

   Using a sharp chef's knife, slice the frozen cream cheese into 1/4‑inch squares. Slice the dill Havarti and sharp cheddar into 1/4‑inch pieces. Arrange the cheddar and cream cheese pieces first in a large shallow dish, then intersperse the Havarti pieces between them.

   Time: PT10M

4. Assemble the Cheese in the Dish

   Lay the sliced cheddar and cream cheese in an even layer at the bottom of the dish, then add the Havarti pieces on top, pressing gently so the cheese is tightly packed.

   Time: PT5M

5. Add the Marinade

   Give the prepared marinade a quick whisk again, then pour it evenly over the stacked cheese pieces, ensuring every piece is coated.

   Time: PT2M

6. Marinate

   Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld.

   Time: PT6H

7. Serve

   Remove the dish from the refrigerator, give it a quick stir, and serve chilled with your favorite crackers or crusty bread.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

8 g

Carbohydrates

3 g

Fat

18 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of White Wine Vinegar: apple cider vinegar, red wine vinegar
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Green Onion: chives
• Instead of Parsley: fresh basil
• Instead of Fresh Dill: dried dill (1 tsp)
• Instead of Pimentos: roasted red peppers
• Instead of Dried Basil: fresh basil (1 tbsp)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Sugar: honey (1/2 tsp)
• Instead of Red Pepper Flakes: cayenne pepper (tiny pinch)
• Instead of Cream Cheese: neufchâtel cheese
• Instead of Dill Havarti Cheese: regular Havarti, Swiss cheese
• Instead of Sharp Cheddar Cheese: aged cheddar, Colby Jack

Equipment Needed

• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Small Bowl
• Whisk
• Large Shallow Dish or Pan
• Plastic Wrap or Cover
• Freezer
• Refrigerator

Critical Steps — Do Not Skip

• Freezing the cream cheese before slicing ensures clean, uniform squares.
• Marinating for a minimum of 6 hours is essential for flavor development.

Chef Tips from the Video

• Use a shallow glass dish so the marinade spreads evenly.
• For a festive touch, garnish the top with a few extra chopped parsley or dill before serving.

Troubleshooting

Storage

Refrigerator: Store covered in the fridge for up to 4 days.

Freezer: Not recommended after marinating; texture changes.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• The cheese can be prepared up to 2 days in advance; just keep it refrigerated.
• Marinade can be made ahead and stored in a sealed container for up to a week.