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Cheddar and cream cheeses are topped with a mixture of sun-dried tomatoes, herbs, and garlic in this beautiful and delicious marinated cheese appetizer.
You know what I love? Appetizer recipes that can pull double duty.
I’m talking about dips and small bites that you can put out for a casual movie night or game-day party or dress up for a formal holiday gathering.
Apple butter brie bites and spinach artichoke bites are two of my favorites for this, as is cranberry cream cheese dip.
And this marinated cheese? Definitely belongs on that list. It’s easy to throw together for a casual get-together but is pretty enough to serve at your fanciest dinner party.
And the best part? It’s so delicious that everyone will be asking you for the recipe.
What is marinated cheese?
If you’ve never had marinated cheese, you’re probably wondering what this even is.
Marinated cheese is honestly exactly what it sounds like: pieces of cheese that have been marinated in a sort of dressing, making them even more flavorful.
There are a lot of different ways you can make this easy appetizer, but this is my favorite version. I use a mix of cheddar cheese and cream cheese and make the marinade with sun-dried tomatoes, lots of herbs, and garlic.
The marinade reminds me a lot of tomato bruschetta, and it’s so good paired with the cheeses on top of a cracker.
If you like a classic cheese ball, chances are good you’ll really enjoy this marinated cheese.
How to make this marinated cheese
This recipe is so easy and the end result is as beautiful as it is flavorful. It makes a really pretty addition to any appetizer spread, whether it’s for game day or a holiday party.
Ingredients you’ll need
For my marinated cheese recipe, you will need:
- 1 block (8 ounces) medium cheddar cheese
- 1 block (8 ounce) cream cheese
- 3 ounces oil-packed sun-dried tomatoes
- 3 cloves garlic
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons finely chopped fresh oregano
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon honey
- Pinch of salt
- Pinch of crushed red pepper flakes
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar or red wine vinegar
I find that softer cheeses are best in this recipe because they soak up the flavors of the marinade better. So save your extra-sharp cheddar cheese for a different recipe, and grab a medium cheddar for this. (Tillamook makes a great one!)
I like pairing the cheddar with cream cheese, but there are lots of different options if you don’t like cream cheese. Check out “recipe variations” below for some more ideas.
The cream cheese slices best when it is cold, so keep it in the refrigerator until you’re ready to cut it into pieces. You could even pop it in the freezer for a few minutes before slicing it if you want.
For even more flavor, use some of the oil the sun-dried tomatoes were packed in as part of the olive oil in this recipe.
Making this recipe
Start by prepping your cheeses. To do this, use a large, sharp knife to cut each block of cheese in half lengthwise, then cut each half into ¼-inch thick slices to get squares of each cheese.
Grab a serving dish that is at least 1-inch deep. A 9×9 or 8×8-inch baking dish or a deep-dish pie plate are both great options for this.
Arrange the cheese slices in the serving dish, alternating the cheddar and cream cheese squares. If you are using a square or rectangular dish, you can line the cheeses up in several rows, or arrange them in a spiral in a round dish.
Now finely chop the sun-dried tomatoes and mince the garlic. You can do this with a knife or you can pulse them in a mini food processor.
Add the tomatoes and garlic to a bowl or measuring cup with the remaining marinade ingredients and whisk to combine.
Pour the marinade over the cheeses, making sure to distribute the tomato mixture evenly. Cover and chill for at least 6 hours before serving.
If you don’t want to serve the marinated cheese in the dish you chilled it in, you can transfer the cheese to a serving platter. Just make sure to spoon plenty of that delicious marinade over the top!
Recipe variations
Like I said above, this is my favorite way to make marinated cheese, but it’s not the only way.
While I like to use medium cheddar and cream cheese, you can use any number of softer cheeses in this recipe. Some other options include:
- Feta
- Goat cheese
- Havarti
- Colby jack
- Monterey jack
- Gouda
If your family isn’t into sun-dried tomatoes, try swapping them out for roasted red peppers, jarred pimentos, jarred sweet cherry peppers, or even marinated artichoke hearts!
I like using parsley, oregano, and thyme, but any herbs you have on hand – such as basil, rosemary, chives, etc. – will work.
Aim for about 2 tablespoons total of finely chopped herbs. If you do not have fresh herbs, dried will work fine; if using dried, use about 2 teaspoons total since dried herbs are more “potent” than fresh.
Feel free to change things out and find ways to make this marinated cheese appetizer your own!
Marinated Cheese
Ingredients
- 8 ounce block medium cheddar cheese
- 8 ounce block cream cheese
- 3 ounces oil-packed sun-dried tomatoes
- 3 cloves garlic
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons finely chopped fresh oregano
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon honey
- Pinch of salt
- Pinch of crushed red pepper flakes
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar or red wine vinegar
Instructions
- Using a sharp knife, cut the block of cheddar in half lengthwise. Cut each half into ¼-inch-thick slices to make squares of the cheese. Repeat with the cream cheese (this will be easier if the cream cheese is cold).
- Place the squares of cheese in a serving dish that is at least 1-inch deep, alternating the cheddar and cream cheeses. A 9-inch baking dish works well for this (make several rows from the cheese squares), or a deep-dish pie plate works if you prefer to arrange the cheeses in a spiral. Set aside.
- Finely chop the sun-dried tomatoes and finely mince the garlic. Add to a bowl or large measuring cup along with the remaining ingredients. Whisk to thoroughly combine.
- Pour the marinade over the cheeses, spreading the tomatoes and herbs evenly over the top. Cover and refrigerate for at least 6 hours or overnight.
- Serve the cheeses in the dish you marinated them in or transfer to a serving platter, making sure to spoon the marinade over the top. Serve with crackers.
Video
Notes
- This marinade works well with a number of softer cheeses. Other cheeses that work well include:
- Feta
- Goat cheese
- Havarti
- Colby jack
- Monterey jack
- Gouda
- If you don’t care for sun-dried tomatoes, try substituting roasted red peppers, jarred pimentos, jarred sweet cherry peppers, or marinated artichoke hearts.
- Feel free to use any herbs you like or have on hand, such as basil, rosemary, chives, etc. Aim for about 2 tablespoons total of finely chopped herbs. If you do not have fresh herbs, dried will work fine; if using dried, use about 2 teaspoons total since dried herbs are more “potent” than fresh.
- For even more flavor, use some of the oil from the sun-dried tomatoes in place of some of the olive oil in the marinade.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
