Spicy Basil Marinated Cheese
A little spin on my Aunt Gayle’s famous marinated cheese.
Spicy Basil Vinaigrette Marinated Cheese
Yield: 6-8
Prep time: 20 MinInactive time: 2 HourTotal time: 2 H & 20 M
A spin on my Aunt Gayle's famous marinated cheese
Ingredients
- 1 block Pepper Jack, cut into slices
- 1 block Colby Jack, cut into slices
- 1 block Sharp White Cheddar, cut into slices
- 1/2 bunch green onions, sliced
- Balsamic reduction (optional)
Spicy Basil Vinaigrette
- 2 C. fresh basil
- 3 fresh thyme sprigs, stems removed
- 2 garlic cloves
- 2 shallot
- 1 jalapeno, stem removed, remove seeds & membranes or leave for spicier
- 1/2 C. parmesan cheese
- 1 C. olive oil
- 1/4 C. red wine vinegar
- 1 tsp. salt
Instructions
- To make the spicy basil vin. Pulse shallots, garlic, and jalapeno in a food processor for 5-10 seconds. Add basil and thyme and pulse 10 more seconds. Add olive oil in slowly, then add red wine vinegar, salt and parmesan cheese. Pulse until blended.
- For the cheese. Place sliced cheeses in a square baking dish or shallow tarte pan. Pour the vinaigrette over the top of the cheeses. Top with green onions, then drizzle with balsamic reduction. (The balsamic reduction is optional, but so worth it!).
- Refrigerate for 2-4 hours before serving for best results.
Notes
This cheese is best if allowed to sit in the fridge for a few hours to allow flavors to come together. Cover with plastic wrap.
