What's Red and Green and Delicious?

Marinated cheese! I first had this at a neighbor's bbq and it was one of those appetizers that you wanted to carry off in a corner and eat all.by.yourself. Know what I'm talking about? I stood for an extended time in front of the tray of cheese goodness... eating a Cheddar one, and a Mozzarella one, and a Colby-Jack one. Marinated in a delicious olive oil, wine vinegar and roasted red pepper mixture, it's one of those appetizers that makes a lot-- that's a good thing because you're going to be asked to bring this to every party after your friends taste it!

Marinated Cheese  PRINT RECIPE

2 blocks (8 ounces each) white cheddar cheese

2 packages (8 ounces each) cream cheese, softened

3/4 cup chopped roasted sweet red peppers

1/2 cup olive oil

1/4 cup white wine vinegar

1/4 cup balsamic vinegar

3 tablespoons chopped green onions

3 tablespoons minced fresh parsley

2 tablespoons minced fresh basil

1 tablespoon sugar

3 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon pepper

Toasted sliced French bread or assorted crackers

1. Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut each block of cream cheese into 18 slices; sandwich between cheddar slices, using a knife to spread evenly. Create four 6-in.-long blocks of cheese; place in a 13-in. x 9-in. covered dish. I use a Rubbermaid container for marinating and storing. Trust me, it won't last long!

2. In a small bowl, combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese.
3. Cover and refrigerate overnight, turning once. Drain excess marinade. Serve cheese with bread or crackers. Yield: about 2 pounds.

Have a great weekend!