Marinated Cheese

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  I originally made this as a topping/dressing for salad.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.




















Marinated Cheese
8 oz. sharp cheddar cheese
8 oz. mozzarella, Monterrey jack, or Swiss cheese

Marinade:
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.