mediterranean marinated cheese

Name: Mediterranean Marinated Cheese
Prep time: 20 min
Cook time: 6 h
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 1/2 - 2 pound(s) cheese of your choice, sliced; 3/4 - 1 cup(s) extra-virgin olive oil (can use oil drained from sun-dried tomatoes); 3/4 - 1 cup(s) red and/or white wine vinegar; 1/2 cup(s) finely chopped marinated, drained sun-dried tomatoes; 1 bottle(s) diced pimento, drained (2 oz); 4 - 6 tablespoon(s) chopped Italian parsley; 4 - 6 tablespoon(s) chopped chives or green onions; 1/4 cup(s) finely chopped olives; 3 clove(s) garlic, minced; 2 teaspoon(s) white sugar; 1 teaspoon(s) minced fresh oregano (1/2 tsp dry); 1 1/4 teaspoon(s) lemon pepper; 1 teaspoon(s) Kosher salt; 1/4 teaspoon(s) crushed red pepper, or more to taste

8 Pinches 1 Photo

Sandy Alley

Appleton, WA

Updated on Jun 16, 2025

Use 2-3 of your favorite cheeses, such as cheddar, cream cheese, Monterey Jack, Havarti dill, fresh sliced mozzarella, etc. Try minced chives instead of onion; add diced pimentos - endless possibilities. Speed up prep by buying presliced cheese.

Rate

prep time 20 Min

cook time 6 Hr

method Refrigerate/Freeze

yield 6 serving(s)

Ingredients

1 1/2 - 2 pounds cheese of your choice, sliced
3/4 - 1 cups extra-virgin olive oil (can use oil drained from sun-dried tomatoes)
3/4 - 1 cups red and/or white wine vinegar
1/2 cup finely chopped marinated, drained sun-dried tomatoes
1 bottle diced pimento, drained (2 oz)
4 - 6 tablespoons chopped Italian parsley
4 - 6 tablespoons chopped chives or green onions
1/4 cup finely chopped olives
3 cloves garlic, minced
2 teaspoons white sugar
1 teaspoon minced fresh oregano (1/2 tsp dry)
1 1/4 teaspoons lemon pepper
1 teaspoon Kosher salt
1/4 teaspoon crushed red pepper, or more to taste

How To Make mediterranean marinated cheese

Step 1

Place cheeses in the freezer for 15 minutes while working on the marinade. Very cold (not frozen) cheese will slice more easily.

Step 2

Place remaining ingredients in a jar with a tight cover and shake vigorously until combined, or whisk thoroughly in a bowl.
Step 3

Cut cheese into 1/4-inch slices to form squares. 1 lb blocks can be sliced in half, lengthwise, then sliced, same with cream cheese.
Step 4

Alternate cheese squares in a shallow baking dish with slices standing on each edge and sandwiched against each other. Ingredients can be scaled up or down to fit whatever size dish you wish to use.
Step 5

Pour marinade over cheese, cover, and refrigerate for at least 4 hours or up to overnight.
Step 6

Serve directly from the baking dish, or carefully transfer to a serving platter, so they are still arranged in an alternating fashion. Pour some of the marinade over the top. (If there is excess marinade, store it tightly covered and use it to make more later or over pasta.)
Step 7

Serve with crackers for the cheese and crusty bread to soak up the marinade.
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