Friday, March 28, 2014
AS PROMISED, THE RECIPE for the marinated cheese I mentioned (and pictured) in my previous post, Ten Layer Salad. I originally made this as a topping/dressing for salad. But it also serves as a lovely appetizer in its on right.
The vinaigrette the cheese is marinated in is delicious served over crisp salad greens or as a marinade for broccoli, cauliflower or other vegetables. Would also serve well as a marinade for meats or seafood prior to grilling.
The marinated cheese alone is also lovely served with crackers. Better yet, with crusty bread to dip into the delicious dressing.
8 oz. sharp cheddar cheese
8 oz. mozzarella, Monterrey jack, or Swiss cheese
1/2 cup olive oil
1/2 cup white wine vinegar
1/2 cup fresh parsley, chopped
3-4 scallions, sliced
2 cloves garlic, minced
1 (2 oz.) jar diced pimientos
1 Tbsp. honey
1 Tbsp. fresh basil chopped, or 1 tsp. dried
Sea salt and freshly ground black pepper to taste
Combine all marinade ingredients in a jar and shake until combined. (Or use blender).
Cut cheeses into slices or cubes, as desired. Pour the marinade over the cheese. Cover and refrigerate for at least 8 hours.