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

Over the past 15 years Gordon has seen nearly 1,000 startup pitches, advised more than 200 entrepreneurs and been involved with raising over $45M in growth and venture capital. Throughout his 28 year career in high tech, serving twice as President and three times as CMO, Gordon has both an IPO and a $200M acquisition exit under his belt. Now his emphasis is purely focused on helping startups and early stage tech companies. Through his Shockwave Innovations advisory practice and as Managing Director for Austin’s Capital Factory startup accelerator, Gordon is an active angel investor, VC and startup advisor.

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