Starter
Marinated Cheese with Mediterranean Marinade
30 minServes 10Nutri-Score D€€
D
30 min
30 minMarinated Cheese with Mediterranean Marinade
what you need
Ingredients
olive oilPantry120 ml
white wine vinegarPantry60 ml
red wine vinegarPantry60 ml
fresh parsley (chopped)Produce15 g
green onions (minced)Produce3 pieces- sun-dried tomatoes (chopped, plus a drizzle of their oil)Pantry40 g
- kalamata olives (chopped, plus a splash of brine)Pantry40 g
garlic (minced)Produce1 piece
sugarPantry4 g
dried oreganoSpices1 g- lemon pepperSpices3 g
- crushed red pepperSpices1 g
saltSpices3 g
dill havarti cheese (block, chilled in the freezer for 15 min)Dairy225 g
cream cheese (cold block)Dairy225 g
per serving
Nutrition
183kcal
- Carbs
- 2 g
- Proteins
- 4 g
- Fat
- 18 g
what you’ll use
Tools
Mixing bowl
Baking dish
Whisk
step by step
Method
- Step 1
Chill and slice the cheeses
- Place the dill havarti in the freezer for about 15 minutes to firm it up.
- Cut the havarti block in half lengthwise, then slice it into thin squares.
- Cut the cream cheese block in half lengthwise and slice it the same way.
- Step 2
Arrange the cheese in the dish
- Stand the cheese slices on edge in a shallow serving dish, alternating havarti and cream cheese squares.
- Arrange them in a single row or two parallel rows depending on the size of your dish.
- Step 3
Mix the marinade
- Combine the olive oil, white wine vinegar, red wine vinegar, parsley, green onion, sun-dried tomatoes and kalamata olives.
- Add a drizzle of sun-dried tomato oil and a splash of olive brine.
- Stir in the garlic, sugar, oregano, lemon pepper, crushed red pepper and salt and mix well.
- Step 4
Marinate the cheese
- Pour the marinade evenly over the cheese so every slice is coated.
- Cover and refrigerate for at least 8 hours, ideally overnight.
- Step 5
Serve
- Transfer the slices to a platter, keeping the alternating pattern.
- Spoon some of the extra marinade over the top.
most cooked first