A flavorful marinated cheese appetizer with layers of sharp cheddar, cream cheese, and dill Havarti bathed in a bright herb, vinegar, and olive oil marinade. Simple, elegant, and irresistible.
Slightly adapted from allrecipes
Marinated Cheese – A Guaranteed Hit At Your Next Party
Last fall I hosted a small flower arranging party and set out a few snacks while we worked. I had this marinated cheese recipe saved for years and finally tried it — everyone loved it and the platter was practically licked clean.
It makes a stunning appetizer: colorful, textured, and full of flavor. The zesty marinade and the combination of cheeses are what make it addictive. Aside from slicing the cheese, it’s very easy to assemble and can be prepared ahead of time.
If you want a standout appetizer for a party or holiday gathering, this marinated cheese is a reliable crowd-pleaser.
Fun Fact about Marinated Cheese Recipe
Marinated cheese as an American party appetizer became popular in the late 20th century, though preserving cheese in oil has roots in Mediterranean traditions where oil helped extend shelf life before refrigeration.
Simple Ingredients You Need
- Cheddar cheese — sharp, medium, or mild all work; sharp gives more flavor.
- Cream cheese — use full-fat for the best texture and flavor.
- Dill Havarti — optional but adds a pleasant herbal note.
- Marinade — extra virgin olive oil, white wine vinegar, jarred pimentos (undrained), fresh parsley, fresh dill, sliced green onion, minced garlic, a touch of sugar, dried basil (or Italian seasoning), kosher salt, black pepper, and red pepper flakes.
How to Assemble and Make Marinated Cheese Appetizer
- Whisk all marinade ingredients in a small bowl until combined. Set aside while you prepare the cheese.
- Slice the cheeses into roughly 1/4-inch squares for even marinating and a tidy presentation.
- Arrange the cheese on a 9×13-inch platter or similar shallow dish, alternating cheddar and cream cheese and tucking Havarti slices in between.
- Pour the marinade evenly over the layered cheese so the surface is covered. Seal with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to let the flavors meld.
- Serve chilled with an assortment of crackers and rustic bread slices for spreading or stacking.
Ang’s Helpful Tips
Make sure cheese is super cold
Keep the cheeses refrigerated until ready to slice. Pop the cream cheese in the freezer for 20–30 minutes beforehand to make clean, even slices.
Chill for at least 6 hours but overnight is best
The longer the cheese sits in the marinade, the more the flavors deepen. Overnight yields the best results.
Slice cheeses evenly
Uniform pieces help the marinade saturate evenly and give the platter a polished look.
More options for cheese
Cheddar and cream cheese are classic, but you can customize. Try Pepper Jack for heat, Colby Jack for a milder blend, or experiment with brie, smoked gouda, or fontina.
Looking For More Easy Appetizers?
Try other simple crowd-pleasers for your next gathering, such as sweet-and-savory sausage bites, creamy dips, and quick savory spreads.
Marinated Cheese Appetizer
Equipment
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small mixing bowl
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9×13-inch platter or shallow dish
Ingredients
For the Cheese
- 8 ounce block of cheddar cheese, very cold
- 8 ounce block cream cheese, very cold
- 6 ounce block of dill Havarti, very cold
Marinade
- ½ cup extra virgin olive oil
- ½ cup white wine vinegar
- 2 ounce jar pimentos, undrained
- 3 tablespoon fresh parsley, finely chopped
- 2 tablespoon fresh dill, finely chopped
- 1 large green onion, sliced thin
- 1-3 cloves garlic, minced (use to taste)
- 1 teaspoon white sugar
- ¾ teaspoon dried basil (or Italian seasoning)
- ½ teaspoon kosher salt and ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
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Whisk all marinade ingredients in a small bowl until well combined. Set aside.
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Slice all cheeses, including cream cheese, into approximately 1/4-inch squares.
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Layer cheddar and cream cheese on your platter, alternating the slices. Tuck Havarti pieces into a few spots between layers.
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Whisk the marinade briefly and pour it over the cheeses, ensuring the surface is covered. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
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Serve chilled with crackers and rustic bread slices.
Notes
Storage: Keep marinated cheese in an airtight container in the refrigerator for 5–7 days. Freezing is not recommended as texture will change.
Nutritional information does not include crackers or bread served alongside.
Nutrition
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Carbohydrates: 2g
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Protein: 7g
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Fat: 19g
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