Time 30m Yield about 2 pounds. Number Of Ingredients 14 Steps:
Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut each block of cream cheese into 18 slices. Create four 6-in.-long blocks of stacked cheeses, sandwiching 9 cream cheese slices between 10 cheddar slices for each stack. Place in a 13x9-in. dish., In a small bowl, combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese stacks. , Cover and refrigerate overnight, turning cheese blocks once. Drain excess marinade. Serve cheese with crackers or toasted bread.
Time 8h20m Yield 16 Number Of Ingredients 12 Steps:
In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside. Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight. To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers.
Time 8h30m Yield 16 Number Of Ingredients 12 Steps:
Place Cheddar cheese and cream cheese in the freezer for 20 minutes to firm up before slicing. Meanwhile, combine olive oil, vinegar, parsley, basil, green onions, garlic, pimento, sugar, salt, and pepper in a lidded jar. Cover tightly and shake vigorously. Set marinade aside. Remove cheeses from the freezer. Cut block of Cheddar cheese in half lengthwise, then crosswise into 1/4-inch slices. Set aside. Cut the block of cream cheese following the same procedure. Arrange alternating Cheddar and cream cheese slices standing on edges in a shallow baking dish. Pour marinade over cheese. Cover and refrigerate at least 8 hours. Transfer cheese slices to a serving platter in the same alternating pattern. Spoon marinade over the cheese.
Time 15m Yield 4 or 5 rounds of marinated goat cheese Number Of Ingredients 7 Steps:
Place the peppercorns, garlic cloves and bay leaves in a clean, sterilized wide-mouthed jar. Pour in a film of olive oil. Cut the goat cheese into rounds 1/2 inch thick (I get neat rounds using unflavored dental floss to cut through the cheese). Place one round in the jar and drizzle on some olive oil. Stack the remaining rounds, drizzling oil onto each round before topping with the next. Add the thyme and rosemary sprigs to the jar and pour in olive oil to cover the goat cheese rounds completely. Cover the jar and leave at room temperature for several hours, then refrigerate.
Time 10m Yield 15 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine all ingredients. Refrigerate, covered, at least 4 hours or overnight.
Number Of Ingredients 9 Steps:
Cut the cheese crosswise into 1/2-inch slices, and arrange on a serving platter. Sprinkle with onion, herbs, and red-pepper flakes. Drizzle with olive oil and vinegar. Season with salt and pepper. Let sit at room temperature for about 30 minutes. Serve with sliced bread.
Time 30m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
Cut cheddar cheese and cream cheese into 1/4 inch slices, then again in half. Using a small dish, place cheese slices on end alternating cheddar and cream cheese. Make the marinade by combining sugar, basil, salt, pepper, oil, vinegar, pimento, parsley, onion and garlic. Pour marinade over cheese, cover and refrigerate overnight. Serve with crackers.
Time 20m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss. In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour. When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.
