In this Marinated Cheese recipe, sliced cheddar and cream cheese are layered with sun-dried tomatoes and fresh herbs, then soak in a flavorful mixture of oil and vinegar. It’s simple yet so flavorful, very versatile, and makes a fantastic party appetizer. I love serving this during the holidays—it doesn’t require any cooking and is always a popular request!

Easy Marinated Cheese

If you love cheese and are looking for a stand-out appetizer that’s practically effortless without any cooking, this marinated cheese recipe is for you. You don’t need an oven, stove, or even a microwave. And it’s super versatile. I use cheddar cheese, but you can use almost any similar type of cheese you’d like. Feel free to play around with herbs and toppings, too. Just be prepared for everyone to request the recipe!

How to Make Marinated Cheese Step by Step

Slice cheese: Using a sharp knife, cut an 8 oz. block of cheddar in half lengthwise. Cut each half into 1/4-inch-thick slices to make squares of the cheese. Repeat with an 8 oz. block of chilled cream cheese.

Transfer to serving dish: Place the squares of cheese in a serving dish that is at least 1 inch deep, alternating the cheddar and cream cheeses. A 9-inch baking dish works well for this (make several rows from the cheese squares), or a deep-dish pie plate works if you prefer to arrange the cheeses in a spiral. Set aside.

Prepare marinade: Add 2 oz. finely chopped sun-dried tomatoes and 3 cloves minced garlic to a bowl or large measuring cup along with 1 tbsp finely chopped fresh parsley, 1 tsp finely chopped basil, 1 tsp finely chopped fresh oregano, 1 tsp finely chopped fresh thyme, 2 tsp honey, a pinch of salt, a pinch of red pepper flakes, ½ cup olive oil, and ¼ cup white wine vinegar. Whisk to thoroughly combine.

Pour over cheese: Pour the marinade over the cheeses, spreading the sun-dried tomatoes and herbs evenly over the top. Cover and refrigerate for at least 6 hours or overnight.

Serve: Serve with crackers and enjoy.

Tips & Variations

• Use the oil from the tomatoes. For even more flavor, use some of the oil from the sun-dried tomatoes in place of some of the olive oil in the marinade.
• Try a different cheese. The cheddar cheese can be replaced with other softer cheeses like Havarti, Colby jack, Monterey Jack, and Gouda.
• Replace the sun-dried tomatoes. You can substitute with jarred pimentos, roasted red peppers, jarred sweet cherry peppers, or marinated artichoke hearts.
• Use any herbs you want. Use your favorite or what you have on hand. Keep the amount the same at 2 tbsp total of finely chopped fresh herbs or 2 tsp dried.

How To Store Marinated Cheese

Marinated cheese stores very well in the fridge. It’s great for snacking on throughout the week. Just keep it tightly covered and store for about 7 to 10 days. (Though, truthfully, it’s never lasted that long in my house!)

What to Serve With Marinated Cheese

Marinated cheese makes a great appetizer for parties and gatherings. I’m especially fond of serving this at New Year’s Eve parties. It’s so simple, but it still feels a bit fancy! Before serving, I usually transfer everything to a serving plate and then offer it with crostini and crackers, either store-bought or homemade wonton crackers, or a batch of breadsticks.

More Easy Cold Appetizers

• Texas Caviar
• Stuffed Mini Peppers
• Olive Tapenade
• Ham Pickle Roll Ups
• Cucumber Sandwiches