Marinated Herb Cheese Appetizer

This marinated herb cheese appetizer is the perfect recipe to make for any holiday party or special occasion.

Marinated Herb Cheese Appetizer

Marinated herb cheese appetizer is simple, yet elegant. The stunning presentation is backed by the luscious flavors of simple blocks of sharp cheddar and cream cheeses doused with summer fresh herbs, then combined with loads of fresh garlic and a mixture of balsamic and cider vinegars. The combination of creamy cheeses and tart-herb infused goodness, transforms the simple, into sublime.

A little prep work is in order when making the marinated herb cheese dish, but is well worth the chorus of o’s and ah’s from your guests.

A few borage or other edible flowers can be used to add further visual appeal and taste.  I used the purple flower from Society Garlic, which grows profusely in California; the flowers are spicy with a strong garlic flavor.

“IDENTIFICATION: Society Garlic is a fast-growing, bulbous plant about two feet tall. Leaves are long, narrow, strap-like, slightly fleshy and smell strongly of garlic when bruised. They grow from fat, tuberous roots which spread to form clumps of plants. The pinkish to mauve, tubular flowers, clustered into umbels of up to twenty flowers are on flower stalks above the leaves. They smell of garlic when picked. Triangular capsules replace the flowers and are grouped into a head. When ripe they split to release flattened, hard black seeds.” Source: eatweedsandotherthingstoo.com 

I served the marinated herb cheese appetizer for my friend’s sons graduation party; it was a huge hit with the guests. I paired the appetizer with a soft whole grain bread. However, you may choose to toast the bread or serve the cheese with rustic crackers for a crisp accompaniment. I prefer bread to soak up all the delicious marinade. 

This marinated herb cheese appetizer is the perfect recipe to make for any holiday party or special occasion.

I hope you enjoy this marinated herb cheese appetizer recipe!

Marinated Herb Cheese Appetizer
Serves 6
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 8 ounce block sharp cheddar cheese
  2. 8 ounce block ream cheese
  3. 1 teaspoon sugar
  4. 1 6 ounce jar pimentos (red peppers)
  5. 4 cloves garlic
  6. 4 tablespoons Italian flat leaf parsley
  7. 1 bunch green onions (both green and white parts)
  8. 3 tablespoon fresh chopped basil
  9. 2 teaspoon fresh chopped oregano
  10. 1/2 cup good quality balsamic vinegar
  11. 1/4 cup cider vinegar
  12. 3/4 cups good quality olive oil
  13. Salt and pepper to taste
Instructions
  1. Cut cheeses into 1/4 inch squares then in half again
  2. Arrange slices on their ends, alternating one piece cheddar then one piece cream cheese. Make sure cheese is very cold before slicing or it may be necessary to spread the cream cheese over the cheddar with a knife. (see photos in blog post)
  3. Mince garlic and dice pimentos (red peppers), finely chop fresh herbs.
  4. Combine herbs, and peppers in a small bowl, add all remaining ingredients, blend well to combine
  5. Salt and pepper to taste
  6. Pour marinade over arranged cheese, cover and refrigerate overnight.
  7. There will be a lot of liquid at first but it will absorb into the cheese during the marinating process.
  8. Serve with whole grain bread or crackers
Notes
  1. Adjust to your preference with flavored balsamic and olive oils. I've also used Meyer Lemon olive oil, and blueberry balsamic
Adapted from food.com
Adapted from food.com
At Home with Rebecka http://athomewithrebecka.com/
Another delicious cheese appetizer to try is my Hot Artichoke and Pimento Cheese Dip.




Radish and Herb Butter Sandwiches

Radish and herb butter sandwiches are not just delightful to eat, they also serve as a trigger food for memories of my childhood. Today’s recipe is homage to my mom, who introduced me to cultivating radishes and then making them into a scrumptious lunch. There are just too many great radish eating moments to share; suffice to say, they were all yummy! 

Radish and Herb Butter Sandwiches

Radish and herb butter sandwiches make an easy appetizer, and are beautiful when plated; perfect for Sunday tea with friends, or simply enjoyed for lunch. Serve with a light and fruity white wine.

I hope you enjoy these radish and herb butter sandwiches as much as I do!

 

Radish and Herb Butter Sandwiches
Yields 6
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 loaf multigrain bread cut thinly into slices
  2. 1 pound good butter (I used Kerrygold)
  3. 1 large bunch radishes
  4. 1 bunch fresh basil
  5. 1 bunch fresh flat leaf parsley
  6. 1 small bunch fresh oregano
  7. Sea salt and pepper to taste
Instructions
  1. Fill clean sink or large bowl with cold water and submerge radishes to loosen sand and dirt. Soak for 2-3 minutes, rinse in cold water and drain on a clean towel
  2. Set butter at room temperature for 5 minutes or until soft enough to blend with herbs
  3. Finely chop herbs
  4. In a medium bowl blend softened butter with herbs, salt and pepper to taste
  5. Slice bread thinly, spread one side of bread with 1-2 teaspoons of herb butter
  6. Slice radishes very thinly and place several slices over buttered bread, serve
At Home with Rebecka http://athomewithrebecka.com/
 

Radish and Herb Butter Sandwiches

Other radish recipes to try are pan roasted brown butter radishes and Butter Sea Salt Radishes. Those delicious radishes are a simple summer snack and are perfect for a summer picnic!




Pimento Cheese Spread Sandwiches and Salami Straws

 

pimento cheese sandwich

 

Flash back to the early 1960’s, Albuquerque, New Mexico.  The creamy tart goodness of pimento cheese spread; a perfect mixture of cream cheese and pimento aka, roasted red peppers, or those little red thingies tucked inside green olives!

Such happy food memories come from stalks of celery crammed full of the pale orange concoction. Who knew how simple it would be to please my pre-adolescent pallet?  

Recreating this recipe met the mark with so much flavor, it almost redefined those early years of snack time glory!

Pimento Cheese Spread
Yields 3
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1/4 pound block yellow cheese such as sharp cheddar, colby jack or your favorite variety
  2. 2 heaping tablespoons Philadelphia chive flavored cream cheese spread
  3. 1/2-3/4 cups mayonnaise
  4. 1/4 teaspoon prepared horseradish
  5. 1 teaspoon tabasco sauce
  6. 1/2 cup chopped roasted red pepper (sold whole in bulk olive section of grocery)
  7. salt and pepper to taste
Instructions
  1. Shred or cube cheese
  2. Place first 5 ingredients in a food processor, pulse until well combined, open processor several time scraping down sides
  3. Test consistency, additional mayonnaise may be added to make mixture creamier
  4. Salt and pepper to taste
  5. Remove cheese mixture to a mixing bowl if using a small food processor
  6. Add chopped roasted red pepper and stir to combine
Notes
  1. Use immediately for best results, refrigerate remaining cheese in a airtight container for up to three days. Bring to room temperature before spreading
Serving Suggestions
  1. Spread between two pieces of white bread for traditional Pimento Cheese Sandwiches
  2. Spread thin layer of cheese spread over slices of salami, roll into straws
  3. Serve in celery or as a dip for vegetables
  4. Spread over crackers
At Home with Rebecka http://athomewithrebecka.com/
 
pimentocheesespd

 

This post is linked to A Little Bird Told Me Link Party #64  

pimentosanstraw3

 

[plinker]




Hot Artichoke and Pimento Cheese Dip

artichoke pimento dip

After reading a post by a fellow food blogger John Griffin, Owner of a most delectable food blog, Kitchen RiffsI was inspired to make a well-remembered family recipe, Pimento Cheese Spread!

John is a food information “bloodhound” which in my opinion, makes him a fabulous food writer.  John says, his underlying food principle is simple, “to discover and discuss what makes a recipe tick, what makes it flavorful.” His recipes show his attention to detail and love of culinary genius!

I’ve taken my inspiration from John’s Pimento Cheese recipe.  I’ve joined Pimento Cheese Spread with one of my favorite recipes, Hot Artichoke Dip and made a spectacular hot and gooey, cheesy appetizer.  Thanks, for the inspiration John!

 
[mpprecipe-recipe:7]
Pimento cheese is really a blast from my past! My mother used to spread it over rye toast and then bake the toasts under the broiler for a few seconds. She also served it as an afternoon snack, chilled and spread thinly between slices of soft Wonder bread, on dark rye toast points or even snuggled neatly inside a crisp celery stick.  I have fond memories of stealing a finger full of the creamy jarred goodness, when my mother wasn’t looking! I always got in big trouble for sticking my finger into the jar but it was worth it!

The flavors of Hot Artichoke dip combined with Pimento Cheese Spread make for a rich and delicious hot dip.

Little Known Facts about Pimento Cheese:

Some believe the origins of Pimento Cheese can be traced back to the beginning of the 20th century, when big rounds of cheese became widely available in Southern county stores. However, research complied from Robert F. Moss, details the origin of Pimento Cheese better than any resource I’ve found. Although, many believe it’s origins are founded in the South, it’s true origins are founded in the joint efforts of Northern food manufactures and cookbook writers from the “Domestic Science Movement”.  The movement was established by Mary Johnson Bailey Lincoln, an influential Boston cookbook author and cooking teacher.  Pimento Cheese Spread hit the commercial market in about 1910 and is served at the Augusta National, Masters Golf Tournament since it’s start.  For more detailed information read The Curious History of Pimento Cheese by Author Robert F. Marshall.

 

SOURCES:

The Curious History of Pimento Cheese by Robert F. Marshall

Wikipedia: Mary Johnson Bailey Lincoln

 

 

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