Sliced cheddar cheese and cream cheese are topped with sun-dried tomatoes and fresh herbs then soak in oil and vinegar in this Marinated Cheese recipe. 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!
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 any oven, stove, or even microwave. And it’s super versatile. I use cheddar cheese but you can use almost any similar type cheese you’d like. Feel free to play around with herbs and toppings too. Just be prepared for everyone to request the recipe!
What’s in this Marinated Cheese Recipe?
Besides cheese, you’ll need fresh herbs, aromatics, and a few other ingredients for this recipe. You can find the exact measurements in the recipe card below.
- Cheddar cheese – This marinated cheese recipe is a great time to splurge on fancy cheddar. Any good block of cheddar will work here.
- Cream cheese – Chilled. I like to keep it in the fridge until ready to use so it’s easier to cut and handle.
- Sun-dried tomatoes – Opt for sun-dried tomatoes in oil. Drain the oil then chop them very finely. Or for extra flavor, use the oil as part of the marinade. If you don’t like sun-dried tomatoes, there are other suggestions below.
- Garlic – Fresh minced garlic adds aromatics and flavor.
- Herbs – Fresh parsley, basil, oregano, and thyme are my herbs of choice, but you can use other combinations if preferred.
- Honey – Adds just a hint of sweetness and balances out the other flavors nicely.
- Salt and Crushed red pepper flakes – These help season the dish.
- Olive oil – Use good quality olive oil here for the best flavor.
- White wine vinegar – Adds the acidity to the marinade.
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 herbs you have on hand. Any combination of herbs works here, so use your favorite or what you have on hand. I like the combination of parsley, basil, oregano, and thyme, but rosemary and chives are great too. Just keep the amount the same at about 2 tablespoons total of finely chopped herbs.
- Can I use dried herbs? Yes! If you prefer to use dried herbs, use about 2 teaspoons total since they have a stronger taste than fresh.
Serving Suggestions
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 a variety of crackers and crostini.
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!)
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Marinated Cheese
Ingredients
- 8 ounce block cheddar cheese
- 8 ounce block cream cheese , chilled
- 2 ounces sun-dried tomatoes in oil , drained and very finely chopped
- 3 cloves garlic , minced
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon finely chopped basil
- 1 teaspoon finely chopped fresh oregano
- 1 teaspoon finely chopped fresh thyme
- 2 teaspoons honey
- pinch of salt
- pinch of crushed red pepper flakes
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- crackers or crostini , for serving
Instructions
- Using a sharp knife, cut an 8 ounce 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 ounce block of chilled cream cheese.
- 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.
- Add 2 ounces finely chopped sun-dried tomatoes and 3 cloves minced garlic to a bowl or large measuring cup along with 1 tablespoon finely chopped fresh parsley, 1 teaspoon finely chopped basil, 1 teaspoon finely chopped fresh oregano, 1 teaspoon finely chopped fresh thyme, 2 teaspoons honey, a pinch of salt, a pinch of red pepper flakes, 1/2 cup olive oil, and 1/4 cup white wine vinegar. Whisk to thoroughly combine.
- 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 the cheeses in the dish you marinated them in or transfer to a serving platter, making sure to spoon the marinade over the top.
- Serve with crackers or crostini.
This recipe was a big hit at our Thanksgiving meal.