Herb-Marinated Cheese Stacks
Layers of cheddar and cream cheese are stacked and soaked overnight in a bright, herb-packed vinaigrette with roasted red peppers. The result is a creamy, tangy appetizer that's perfect with crackers or toasted bread.
- Prep30 min
- Total30 min
- DifficultyEasy
- Servings4
This marinated cheese is a showstopper appetizer that comes together in just 30 minutes of prep, then does its magic in the fridge overnight. The combination of sharp white cheddar and creamy, mild cream cheese creates a lovely contrast, while the herb-and-vinegar marinade infuses every slice with flavor.
Serve these cheese stacks as a party starter, or slice them up to add to sandwiches, salads, or antipasto platters. The marinade also keeps the cheese moist and flavorful, making it a versatile addition to your entertaining repertoire.
Ingredients
Converted amounts are rounded.
Method
- Cut each block of cheddar into 20 slices, each about 1/4 inch thick. Cut each block of cream cheese into 18 slices.
- Build 4 stacks: for each stack, place 10 cheddar slices alternating with 9 cream cheese slices, ending with cheddar on top and bottom. Each stack will be about 6 inches long.
- Arrange the stacks in a 13x9-inch baking dish.
- In a small bowl, whisk together the roasted red peppers, olive oil, both vinegars, green onions, parsley, basil, sugar, garlic, salt, and pepper.
- Pour the marinade evenly over the cheese stacks.
- Cover the dish and refrigerate overnight, turning the stacks once during that time.
- Before serving, drain off the excess marinade. Serve the cheese slices with crackers or toasted bread.
💡 Tips
- For easier slicing, chill the cheese blocks in the freezer for 15 minutes before cutting.
- Use a serrated knife to slice the cream cheese cleanly.
- If you prefer a milder flavor, reduce the garlic to 2 cloves.
Inspired by a recipe from Taste of Home