*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is a beautiful appetizer! 2 suggestions for preparation and presentation: spray PAM on your knife when slicing the cheese (especially the cream cheese) and use a dark colored serving dish. I used white and it would have been prettier on a different colored dish.
I make this recipe all the time. My family and friends always ask for it. I use bottled Italian Dressing istead of the oil and seasoning mixture. I just pour the dressing over the cheese onions pimento and the parsley. It is much easier and tastes the same if not better.
This was so good. I used a small cookie cutter to cut the cheddar into small stars and flowers. I out the cream cheese in the freezer for a little while before I cut it and had no problem. Everyone's favorite was the cream cheese it really soaks up the flavor of the marinade. It made for a really pretty presentation. I doubled the marinade and put some in the middle of the platter with a small spoon so they could pour extra onto their cheese.
WOW! What an awesome recipe! Excellent! Made exactly as written & served with Triscuit Garden Herb crackers (you need a sturdy cracker). 8oz blocks of cream cheese and cheddar cheese, alternating standing squares, filled the bottom of a bread loaf pan perfectly! The marinade was fantastic! My family raved about it! The only suggestion from several was to not use the squares, but to cut the cheese (sorry for the pun) into halves again for smaller rectangles and just layer the bottom of the pan with them, which can be spooned onto a cracker a littler easier! The squares were slightly awkward to maneuver onto a cracker along with some of the marinade. Overall though, they LOVED it! Thanks!
This is an outstanding recipe!! I used soft mozzarella cheese and cheddar cheese--and was it ever good!!! The marinate is also good (along with some of the cheese) as dressing on salad greens with some toasted almonds along with crusty bread on the side. Thanks for a great recipe.
I made this for the first time and served it for Easter as an appetizer with crackers. Rave reviews! Everyone loved it. I'm not fond or pimentos and did not have them on hand so I substituted chopped sun-dried tomatoes which gave the same visual effect and went nicely with the other ingredients. Yummy!
Wonderful recipe - everyone love it. SUGGESTION: I make double the marinade and divide in baggies. In addition to the cheeses I marinate mushrooms steamed asparagus steamed green beans and black olives. By dividing the marinade in baggies you can marinate individually. After marinating overnight take each out of their bags (discard remaining marinade) and place on a platter. Presentation is beautiful when placed properly. I usually use roasted red peppers instead on pimentos simply because I usually have them on hand.
I give this 5 stars for taste but the prep and presentation needs some work. The cream cheese tasted wonderful but was very difficult to work with. I ended up with very tasty blobs. The cheddar cheese didn't seem to absorb the marinade as well as the cream chesse. I think when I make it again I will use other soft cheese like havarti mozzerella or gouda. And find a different softer yellow cheese. Any ideas?
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