Aunt Gayle’s Marinated Cheese
This Marinated Cheese by my Aunt Gayle is the one of the most requested recipes on my Instagram and I’m finally serving it up on a silver platter!
Kind of.
It’s really so simple. I’ve given directions for the long route below. But, feel free to scrap the first few ingredients (and steps) by using a bottle of zesty Italian dressing. Taking a shortcut, especially during the busy summer nights, is a good thing. Either way that you decide to make this Marinated Cheese, you’ll be making it over and over.
And of course, feel free to find the cheeses that you prefer! Maybe throw a gouda in there. Or, get really crazy and instead of the zesty Italian topping, use basil vinaigrette.
Yield 8-12
Prep time
15 MinInactive time
2 HourTotal time
2 H & 15 MMarinated Cheese
Ingredients
- 1 block Colby Jack, cut into cubes
- 1 block Monterrey Jack, cut into cubes
- 1 block Sharp Cheddar, cut into cubes
- 1 Packet Dry Zesty Italian Mix
- 2/3 C. vegetable oil
- 1 T. water
- 1 T. balsamic vinegar
- 1/4 C. thinly sliced scallions
Instructions
- Cube cheeses and line them up in a shallow rimmed bowl.
- Mix zesty Italian packet with oil and water. You can add the scallions to the liquid – or reserve them for the top. Or, do both.
- Drizzle balsamic on top of the cheese and oil. Add slivered scallions if you didn’t add them to the Italian. If you use a balsamic glaze, start with 1 tablespoon.
- Refrigerate for 2+ hours for flavors to combine.
