Marinated Cheese

Granted, this is a gigantic portion for two. But it's 2026. When the food is this good, go BIG!!!

Ingredients

1/2 cup extra virgin olive oil

1/2 cup red wine vinegar

1/2 cup champagne vinegar

1 2-ounce jar diced pimentos, drained

2 ounces Kalamata olives, chopped

3 tablespoons chopped fresh parsley

3 tablespoons minced green onions

1 clove garlic, minced

1 teaspoon sugar

3/4 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon black pepper

1 8-ounce block dill Havarti or white cheddar cheese

1 8-ounce package cream cheese

Instructions

1. Combine oil, vinegars, pimento, olives, parsley, green onions, garlic, sugar, basil, salt and pepper in a jar with a tight-fitting lid. Seal the jar and shake vigorously to blend.

2. Put the Havarti or cheddar and the cream cheese in the freezer for 15 minutes. Cut the block in half lengthwise, then cut crosswise into 1/4-inch slices to form squares. Repeat with cream cheese.

3. Alternate cheese squares and cream cheese squares in a shallow baking dish with slices standing on edge (a single row or in 2-3 parallel rows, depending on the size of your dish).

4. Pour marinade over top, reserving a few tablespoons for serving. Cover and refrigerate for at least 6 hours, ideally overnight.

5. To serve, transfer slices to a serving platter so they are still arranged in an alternating pattern. Spoon extra marinade over top and serve with Ritz or water crackers.

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Marinated Cheese

Yield: 2

Author: Dink Cuisine

Prep time: 10 MinInactive time: 6 H & 15 MTotal time: 6 H & 25 M

Granted, this is a gigantic portion for two. But it's 2026. When the food is this good, go BIG!!!

Ingredients

• 1/2 cup extra virgin olive oil
• 1/2 cup red wine vinegar
• 1/2 cup champagne vinegar
• 1 2-ounce jar diced pimentos, drained
• 2 ounces Kalamata olives, chopped
• 3 tablespoons chopped fresh parsley
• 3 tablespoons minced green onions
• 1 clove garlic, minced
• 1 teaspoon sugar
• 3/4 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 8-ounce block dill Havarti or white cheddar cheese
• 1 8-ounce package cream cheese

Instructions

1. Combine oil, vinegars, pimento, olives, parsley, green onions, garlic, sugar, basil, salt and pepper in a jar with a tight-fitting lid. Seal the jar and shake vigorously to blend.
2. Put the Havarti or cheddar and the cream cheese in the freezer for 15 minutes. Cut the block in half lengthwise, then cut crosswise into 1/4-inch slices to form squares. Repeat with cream cheese.
3. Alternate cheese squares and cream cheese squares in a shallow baking dish with slices standing on edge (a single row or in 2-3 parallel rows, depending on the size of your dish).
4. Pour marinade over top, reserving a few tablespoons for serving. Cover and refrigerate for at least 6 hours, ideally overnight.
5. To serve, transfer slices to a serving platter so they are still arranged in an alternating pattern. Spoon extra marinade over top and serve with Ritz or water crackers.

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I’m ADINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!

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