I love cheese. I love crackers. I love cheese and crackers. Simple. Right? Well, I just thought I loved cheese and crackers until I met up with Marinated Cheese and Crackers at our school’s Merry, Merry Munchies event this past Christmas.
I mean I had to FORCE myself to stay away from the lounge just so I wouldn’t “steal away” with the entire dish. It’s that good.
So I decided to make it for Christmas Day just to have as a snack, but we never quite got around to it at Perfect Daughter’s house (which was a good thing for “always-on-a-diet me.” She took the fixings over to the in-laws. Well, apparently it was very well received. I’m glad that they enjoyed it…saved me a pound or two, I know.
While I got the recipe from my friend and co-worker, Misty, I’ve since located it and variations on the web. Who knew?
This is a perfect snack for a Tailgating Party…or any party for that matter. Misty served it on a candy cane shaped platter which made for a terrific Christmas presentation. Not having one of those, mine got served on a plain, white, skinny platter. It still looked yummy.
(Photo courtesy of All Recipes.com)
1/2 cup olive oil
1/2 cup white wine vinegar
3 Tablespoons chopped parsley
3 Tablespoons minced scallions
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
3 garlic gloves, minced
2 ounces diced pimento, drained
1 8-ounce block Cheddar cheese, chilled (I used presliced cracker slices because…well, it was there…)
1 8-ounce package cream cheese, chilled
parsley sprigs for garnish
1/2 cup white wine vinegar
3 Tablespoons chopped parsley
3 Tablespoons minced scallions
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
3 garlic gloves, minced
2 ounces diced pimento, drained
1 8-ounce block Cheddar cheese, chilled (I used presliced cracker slices because…well, it was there…)
1 8-ounce package cream cheese, chilled
parsley sprigs for garnish
Combine oil, vinegar, parsley, scallions, sugar, basil, salt, pepper, garlic and pimiento in a jar. Cover the jar tightly and shake vigorously. Cut the Cheddar cheese in half lengthwise, then crosswise into 1/4-inch slices. Repeat with the cream cheese. Arrange the Cheddar and cream cheese slices alternately in a shallow dish, standing the slices on edge. Pour the marinade over. Cover the dish with plastic wrap and marinate in the refrigerator at least 8 hours or overnight. Transfer the cheese slices to a serving platter in the same alternating fashion. Spoon the marinade over the cheeses. Garnish with the parsley sprigs. Serve with assorted crackers.
(I just arranged the cheeses on the platter and poured the marinade over all without transferring later. I did have to shape the cream cheese with my fingers to make it fit the Cheddar slices…gotta’ have pretty, ya’ know.)
Taste of Home has a variation that uses roasted red peppers which I think would be so good. Let me know if you give it a try.
Tailgating Time is brought to you this week by:
Seaside Simplicity
3 Sides of Crazy
The Tiny Skillet
Dining with Debbie
Come join the party!
Like you I love cheese and crackers and I’m certain I’d love this–I vote for WITH roasted red peppers.
Hi Debbie! Wanted to stop back by after your kind comment on my blog! I am now following you and I really love the whole idea of marinated cheese! Sounds so savory! Very cool! You should stop by a moderate life on tuesday for the hearth and soul hop and link up some of your recipe greatness! All the best! Alex
That is so funny that we both claim our love for cheese and brought cheese dishes to the tailgating time! Your marinated cheese and cracker sound so good! Sounds like you work in a school too! Thanks for hosting with us at Tailgating Time!
I make this and it is so good. Just one bite and you keep coming back for more. I won a contest with mine. I was so excited..
YUMMY!!! I would love this one Debbie!