Marinated Cheese

Marinated Cheese

• 2 blocks (8 ounces each) white cheddar cheese
• 2 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened
• 3/4 cup chopped roasted sweet red peppers
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 1/4 cup balsamic vinegar
• 3 tablespoons chopped green onions
• 3 tablespoons minced fresh parsley
• 2 tablespoons minced fresh basil
• 1 tablespoon sugar
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Toasted sliced French bread or assorted crackers

Nutritional Facts

1 ounce (calculated without crackers) equals 121 calories, 11 g fat (6 g saturated fat), 30 mg cholesterol, 153 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein.

Directions

1. Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut each block of cream cheese into 18 slices; sandwich between cheddar slices, using a knife to spread evenly. Create four 6-in.-long blocks of cheese; place in a 13x9-in. dish.
2. In a small bowl, combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese.
3. Cover and refrigerate overnight, turning once. Drain excess marinade. Serve cheese with bread or crackers. Yield: about 2 pounds.

Originally published as Marinated Cheese in Taste of Home December/January 2009, p45