Balsamic and Herb Marinated Cheese

This post may contain affiliate links. Please see my Disclosure statement for more details.

Balsamic & Herb Marinated Cheese

I am not sure where the recipe originated. I am guessing it probably came from the pages of a home magazine, or perhaps the newspaper column, years ago. I first tasted it at a baby shower and couldn’t get enough. I begged my friend Jennifer for the recipe and have been making it ever since.

The cream cheese is delicious spread on Wheat Thins or a similar salty cracker. You can eat the cheddar by itself or on a milder cracker. It’s a definite one-up on plain old cheese and crackers. Serve this at your next get-together; I promise you won’t come home with much, if any. Which might leave you a little disappointed.

marinated cheese

Balsamic and Herb Marinated Cheese

Ingredients

  • 1/2 c. olive oil
  • 1/2 c. balsamic vinegar
  • 3 T chopped fresh parsley
  • 3 T minced green onions
  • 1 tsp. sugar
  • 3/4 tsp. dried basil
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 3 cloves garlic, minced
  • one 2 oz. jar chopped pimientos
  • 8-oz. block sharp cheddar cheese
  • 8-oz. box cream cheese (place in freezer for a few minutes to make easier to cut)
  • Wheat thins or cracker of choice

Instructions

Cut your cheeses into 1-inch cubes and place in a serving or casserole dish.

Whisk together all other ingredients; taste for seasoning. Pour over cheeses and refrigerate at least 2-3 hours or overnight.

You can pour out some of the liquid before serving once marinated. Serve with crackers.

http://www.jessieweaver.net/2012/01/balsamic-and-herb-marinated-cheese/

Have you ever had marinated cheese? What’s your favorite party appetizer?

Added to Tasty Tuesday, Ingredient Spotlight: Cream Cheese at Eat at Home, and Things I Love Thursday.

2 thoughts on “Balsamic and Herb Marinated Cheese

Leave a Reply

Your email address will not be published. Required fields are marked *