Marinated Cheese Appetizer

This recipe is INCREDIBLE!! I had at a party the other evening and couldn't stop eating it. I can't wait to make it for my family for Christmas! UPDATE: while a little time consuming to assemble, it is well worth it. Putting the cream cheese in the freezer for about 30 minutes helped it to keep its shape better as you sliced it. Also, I don't recommend substituting red wine vinegar for the white. It overpowered the other flavors a little bit. Everyone enjoyed it, and it was a lovely addition to our assortment of appetizers.

Well, why I am not sure my review I posted didn't show I don't know.<br/><br/>It was excellent. Well received and ate every last bite. For me, I used a mix of monterey jack and white cheddar along with the cream cheese.<br/>Second, to the marinade, I did add some red pepper flakes (a personal preference for some heat) and fresh basil to the marinate. But otherwise, as is. It was very good.<br/><br/>I lined my small caserole dish with saran wrap and then added the cheese and marinade. The next day, I just picked up the edges of the saran wrap and transferred to the serving platter. I used a spatula to slide off the cheese in a nice stack, just like the picture and then poured on the extra marinade. Worked like a charm.<br/><br/>Flavorful, excellent, served with crackers, baguettes and bread sticks.<br/><br/>Follow the recipe exactly, the combo of flavor is what works. I garnished with a couple of sprigs of basil. It was a wonderful easy recipe. Make sure to let it marinade overnight.<br/><br/>One Note: You can marinade in the same dish you serve it. That is fine. I just had a Xmas dish I wanted to use, but either way, it works great.<br/><br/>A must make. I promise ... nothing will be left.<br/>Thx, kim<br/><br/>ONE ADDITIONAL NOTE:<br/><br/>I prefer to serve this at room temp or just a slight chill. I think the cheese and flavors are much better. My preference.<br/><br/>Made again over the holidays ... a hit again. Not only is it pretty, but great flavor. This time is used a mix of sharp and mild cheddar with cream cheese. But same result - delicious

Really good! I've eaten this many times, but just made for the first time. It's delicious as well as beautiful. Prepared the night before on a serving platter with high sides. Just remember to pull out of the fridge early, it shouldn't be served cold. Served with crackers. Thanks for sharing the recipe!

I love love love this recipe. I've been making it for 5 years now, and I'm pretty sure I only get invites to parties just so I bring this along. The only changes I make are I use red wine vinegar instead of white, and I also use Pepperjack cheese alternated with the cheddar. All in all it's a never fail appetizer to share.

Very good but I used a LOT less oil, and I added balsamic vinegar (definitely necessary). I also added sliced grape tomatoes. I also recommend to take it out of the fridge a little bit before serving, otherwise the oil will be a little solidified until it gets to room temp