Marinated Cheese Appetizer

As promised, the first of our summer appetizers.

This one is best if allowed to mellow for a day or two, although it can be enjoyed the same day it is made.

1 lb. of mild white cheese – Monterey Jack or Havarti are perfect
1/3 cup of olive oil
1/3 cup of Balsamic Vinegar
1 teaspoon of sugar
1 teaspoon of dried basil or 1 tablespoon of fresh basil, chopped fine
1/2 teaspoon of dried oregano or 2 teaspoons fresh oregano leaves
1 clove of garlic, cut in 1/4’s

Cut cheese into bite-sized cubes and place in a gallon zip-loc bag.
Combine remaining ingredients and mix well.
Pour over the cheese in the bag and seal bag tightly.
Refrigerate for at least two hours, preferably a day or so.
Gently shake bag occasionally to distribute marinade.
Pour into a pretty serving bowl, garnish with fresh basil or oregano and serve.

The White Oak Inn
Yvonne Martin
Bed and Breakfast Foodie

2 thoughts on “Marinated Cheese Appetizer

  1. Like any leftover food you need to be careful of how long it has been sitting out at room temperature. More than two hours and I would throw it away. However if it has been properly refrigerated it will easily keep for several days. The cheese continues to absorb the color and flavor of the Balsamic Vinegar, so the flavor will get stronger. Which is just fine if you love Balsamic as much as I do! Thanks for trying my recipe.

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