Pat’s Marinated Cheese

Thanks to aunt Pat for this appetizer recipe.  It’s great as for parties, football games or holiday dinners.  And the marinade is so awesome you might find the guests secretly trying to drink it.

1/2 cup    Olive oil

1/2 cup    White wine vinegar

1               (2 oz.) jar diced pimento, drained

3 tbsp      Chopped fresh parsley

3 tbsp      Minced green onions (all of the onion)

3 cloves   Garlic, minced (large cloves recommended)

1 t.            Sugar

3/4 tsp    Dried basil

1/2 tsp     Salt

1/2 tsp     Black pepper

1               (8oz.) package Cheddar cheese

1               (8oz.) package cream cheese (cold)

Directions:  In a quart-sized mason jar with a tight-fitting lid, combine the first 10 ingredients.  Shake vigorously to blend and set aside.  If you don’t have a jar, then a Pyrex bowl can be used with a whisk.

The cream cheese needs to be cold enough to be firm for cutting, so move from the refrigerator to the freezer for about 5 minutes before you’re ready for it. Cut the block of Cheddar cheese to form stackable rectangles or squares and repeat with the cream cheese.  Arrange cheese squares alternately in a shallow baking dish.  Shake marinade again and pour over the cheese squares.  Cover and refrigerate for at least 6 hours or overnight.

Author: Gordon Daugherty

Gordon Daugherty is a best-selling author, seasoned business executive, entrepreneur, startup advisor and investor. He has made more than 200 investments in early-stage companies and has been involved with raising more than $80 million in growth and venture capital. From his 28-year career in high tech, Gordon has both an IPO and a $200-million acquisition exit under his belt. Now, as co-founder and president of Austin’s Capital Factory and as author of the book “Startup Success”, Gordon spends 100 percent of his time educating, advising, and investing in startups.

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