Marinated Cheese Colorful Appetizer

Ingredients

• 225 g (8 oz)sharp cheddar, cut into 2 cm (¾-inch) cubes
• 225 g (8 oz)pepper jack, cut into 2 cm (¾-inch) cubes
• 225 g (8 oz)block cream cheese, cut into 2 cm (¾-inch) cubes
• 120 ml (½ cup)extra-virgin olive oil
• 45 ml (3 tablespoons)red wine vinegar
• 3 clovesgarlic, minced
• 3spring onions, thinly sliced
• 45 ml (3 tablespoons)fresh parsley, finely chopped
• 15 ml (1 tablespoon) fresh, or 5 ml (1 teaspoon) driedbasil, finely chopped if fresh
• 1 jar (110 g / 4 oz)diced pimentos, drained
• 2.5 ml (½ teaspoon)red pepper flakes
• 2.5 ml (½ teaspoon)salt
• 1.25 ml (¼ teaspoon)black pepper

Instructions

1. 1

   Cube the cheeses

   Cut the cheddar, pepper jack and cream cheese into evenly sized 2 cm (¾-inch) cubes. Arrange them in a shallow serving dish, alternating the types so the colours are spread across the dish.

2. 2

   Mix the marinade

   Whisk the olive oil, red wine vinegar, garlic, spring onions, parsley, basil, drained pimentos, red pepper flakes, salt and black pepper together in a bowl.

3. 3

   Coat the cheese

   Pour the marinade evenly over the cheese cubes. Tilt the dish or spoon marinade over any pieces that are not coated.

4. 4

   Chill the dish

   Cover the dish tightly with cling film or a lid and refrigerate for at least 2 hours, or overnight for a fuller flavour. The recipe gives 8–12 hours as ideal.

5. 5

   Bring to serving temperature

   Take the dish out of the fridge 20–30 minutes before serving so the olive oil becomes liquid and glossy again. Arrange the cheese on a platter and serve with crackers, sliced baguette or crostini.

What is marinated cheese?

Marinated cheese is a make-ahead appetiser in which pieces of cheese sit in seasoned oil, herbs and other flavourings before being served. This American-style party dish combines sharp cheddar, pepper jack and cream cheese with garlic, vinegar and pimentos.

There is no single origin story specified for this particular combination. Its appeal is in the contrast of cheeses and the colourful, savoury marinade, which can be prepared ahead and served straight from a platter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 165 calories, 7g protein, 2g carbs, 15g fat.

The cheese supplies most of the protein and fat, while the olive oil contributes much of the fat; the small amount of carbohydrate comes mainly from the seasonings and vegetables. Pair a portion with fresh vegetables and a modest amount of bread or crackers for a more rounded appetiser plate.

Choosing the cheeses

Cheddar: Sharp cheddar brings a firm texture and pronounced flavour that holds up well in the marinade.

Pepper jack: This cheese adds a gentle chilli note and another firm, cubable texture.

Cream cheese: Keep it well chilled while cutting, as its softer texture makes neat, even cubes harder to handle.

Mixing a balanced marinade

Oil and vinegar: Whisk the extra-virgin olive oil and red wine vinegar together so they are evenly distributed with the seasonings. The mixture may separate while standing, so spoon it over the cheese rather than expecting it to stay emulsified.

Aromatics: Garlic, spring onions, parsley, basil and pimentos provide the savoury, herbal and colourful accents. Drain the pimentos well so their liquid does not dilute the marinade.

Getting the pieces evenly coated

Uniform cubes: Cut the cheeses to roughly 2 cm (¾ inch) so they are easy to serve and the marinade can coat their surfaces consistently.

Shallow dish: Arrange the different cheeses throughout the dish rather than in separate piles. Tilt the dish or spoon marinade over any exposed pieces after pouring.

Chilling and serving

Minimum time: Refrigerate the covered dish for at least 2 hours to let the flavours mingle. For the fullest flavour, the recipe suggests chilling it overnight, with 8–12 hours as the ideal window.

Before serving: Let the dish stand at room temperature for 20–30 minutes. This brings the olive oil back to a liquid, glossy coating; serve with crackers, sliced baguette or crostini.

Serving it as a platter

Bread and crackers: Offer a mix of crisp crackers and sliced baguette or crostini so guests can choose how to serve the cheese.

Extra marinade: Spoon some of the herb and pimento mixture over the platter as you arrange it, keeping the pieces colourful and coated.

Recipe notes & tips

• Chill the cream cheese before cutting to help it keep its shape.
• Use a shallow dish so more of the cheese sits in contact with the marinade.
• Drain the pimentos thoroughly before adding them to the oil mixture.
• Alternate the cheese types as you arrange them for colour throughout the dish.
• Set the dish out 20–30 minutes before serving so the olive oil can liquefy again.
• Re-spoon the marinade over the cheese just before transferring it to a platter.

Variations

• Add olives: Fold in drained sliced olives for a briny note.
• Change the herbs: Use extra parsley in place of the basil for a simpler herb flavour.
• Adjust the heat: Reduce the red pepper flakes for a milder marinade.
• Try another firm cheese: Replace one of the firm cheeses with a similarly cubable variety.
• Serve with vegetables: Add sliced cucumber or pepper strips alongside the crackers and bread.

Common mistakes to avoid

• Uneven cubes: Pieces of very different sizes are harder to coat and serve; cut them as evenly as possible.
• Warm cream cheese: Soft cheese can lose its shape while cutting; chill it first.
• Undrained pimentos: Excess liquid can thin the marinade; drain the jar well.
• Leaving pieces uncovered: Exposed cubes miss some of the flavour; tilt the dish or spoon marinade over them.
• Serving straight from the fridge: Cold olive oil can look cloudy and firm; allow 20–30 minutes at room temperature.

How to store

Cover and refrigerate any leftovers, and use within 3 days. The olive oil may become cloudy or firm when cold; let the cheese stand at room temperature until the coating loosens before serving again. This is best served chilled or at room temperature rather than reheated.

Frequently asked questions