Tuesday, December 21, 2010

Here is the recipe voted "Best" at our 2010 Open House:

Pictured on the far left.

Marinated Cheese
(from the 2010 Taste of Home Annual Recipes book)

2 blocks (8 ounces each) Vermont white cheddar cheese
2 packages (8 ounces each) cream cheese, softened {I would recommend not using the reduced fat; it is too soft. And I used just a little over 1 package.}
3/4 cup chopped roasted sweet red peppers
1/2 olive oil
1/4 cup white wine vinegar {I used a better brand - Colavita Aged White Wine Vinegar.}
1/4 cup balsamic vinegar
3 tablespoons chopped green onions
3 tablespoons minced fresh flat parsley
2 tablespoons minced fresh basil
1 tablespoon sugar
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Slice each block of cheddar cheese into twenty 1/4-inch slices. Cut each block of cream cheese into 18 slices; sandwich between cheddar slices, using a knife to spread evenly. Place them in a glass 9 x 13 dish.

Combine the remaining ingredients in a bowl. Pour over cheese. Cover with plastic wrap and refrigerate overnight, turning once. Remove the cheese blocks from marinate. Make sure they are covered with some of the good solid stuff from the marinate:) Serve with assorted crackers or toasted sliced French bread.

Should be accompanied with a good wine:)

(The leftover marinate makes a very good salad dressing.)

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