Marinated Cheese Appetizer

From: DoveChocolatierinKY

On Dec 19, 2008

I love this recipe. I originally got it from Southern Living. It really is such a great appetizer or snack. Has such an elegant look to it with the red and green ingredients. So professional, so delicious...and I'm taking all the credit

From: Felix4067

On Dec 21, 2007

I'm glad I read the reviews, as I was looking at the dish trying to figure out how I was supposed to get slices of cheese out from the marinade (the olive oil congealed with refrigeration) and onto crackers. I let it warm to room temperature, then removed the cheeses to a serving plate with good results. We liked the cream cheese better than the cheddar (the cheddar didn't seem to take the marinade well), so I think next time I'll just use that. This is very tasty, and I've already had requests to bring it to my next party.

From: Ginny Sue

On Sep 4, 2006

I've made this twice now for parties, and both times everyone just loved it. I used monterey jack cheese instead of cream cheese. With blocks of cheddar and jack cheese the same size, the slices are uniform in size and texture. Very pretty on the serving platter. I served with baguette slices and found that I liked it best at room temperature.

From: The Thorn of Hudson, FL

On Mar 13, 2007

This was quite tasty - and easy. I used Triscuits - between the crackers and the appetizer something was rather salty - could just be me - I'm "sensitive" to salt - I'll be making this again though. I used Philly Cream cheese, and a White Sharp Cheddar cheese. Update: It was the triscuits that were so salty - by the way - the longer the chesse marinates - the better it becomes!