Marinated Cheese
  • 8-ounce package cream cheese (chill in freezer)
  • 8-ounce block hard cheese (cheddar, monterey jack, or pepper jack)
For the Marinade:
  • ½ cup extra-virgin olive oil
  • ½ cup red wine vinegar
  • ¼ cup lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup roasted red peppers, chopped
  • 4-5 green onions, chopped
  • 2 tablespoons fresh parsley, chopped
  1. Combine vinegar, lime juice and zest, sugar, salt and pepper. Whisk in olive oil. Add in roasted peppers, green onions and parsley, and mix well. Set aside.
  2. Cut hard cheese into ¼ inch thick slices, and about 2 inches long (or cubes). Take chilled cream cheese and slice length-wise and cross ways. Assemble both cheeses (one on one side and one on the other), in a dish that has sides to keep the marinade liquid in. A 3×5 dish is a good size, or a shallow bowl.
  3. Spoon marinade over the top of cheese and chill for 2 hours or more before serving. Serve with assorted crackers or crostini.
Recipe by Faithful Provisions at