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You’re hosting. You’ve got folks coming over—could be book club, could be game night, could be your cousin and her three kids who somehow always show up hungry. You don’t want to cook anything complicated. You want something make-ahead. And you want to wow them.
This is it.
I know “marinated cheese” sounds a little fancy, but this isn’t that. This is straight-up comfort cheese, elevated with a quick vinaigrette that soaks into the layers and turns a handful of store-bought blocks into the kind of thing that disappears in 10 minutes flat.
Why You’ll Love This
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Feeds a crowd – Serves 16, or fewer people with really good taste.
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Make-ahead magic – Best when it sits for hours, even overnight.
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No cooking required – Just slice, whisk, pour, chill.
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Ridiculously delicious – Tangy, creamy, savory, and addicting.
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Pairs with anything – Crackers, crostini, pretzels, a spoon… we don’t judge.
Here’s What You’ll Need (And a Few Friendly Tips)
The Marinade
(aka where all the flavor lives)
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¾ cup olive oil – Use something decent here, since it’s front and center.
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½ cup white wine vinegar – Gives it the perfect amount of zing.
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8 oz jar roasted red peppers, drained & chopped – I like to blot mine a bit so the marinade isn’t too watery.
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3 green onions, diced – Use both the white and green parts.
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3 cloves garlic, minced – Don’t be shy. It’s cheese. It can take it.
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1 teaspoon sugar – Just a pinch to balance the tang.
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¾ teaspoon dried oregano – Classic, herby, perfect.
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½ teaspoon sea salt + 1 teaspoon black pepper – Season with your soul, baby.
The Cheese
You can absolutely switch it up, but this combo works so well.
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2 (8 oz) blocks cream cheese – Straight from the fridge into the freezer for 10–15 mins to firm up. You’ll thank me when you go to slice it.
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2 (8 oz) blocks mozzarella – Whole milk, if possible. Not the fresh watery kind.
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1 (8 oz) block cheddar – Sharp cheddar brings a little edge to the creamy party.
Let’s Make It (And Make It Look Effortless)
Step 1: Chill your cream cheese
Before anything else, pop the cream cheese in the freezer. It doesn’t need to freeze solid—just firm up so you can slice it without making a mess. About 10 to 15 minutes should do it.
Step 2: Mix the marinade
In a small bowl or large measuring cup, whisk together your olive oil, vinegar, chopped red peppers, green onions, garlic, sugar, oregano, salt, and pepper. It’ll look colorful and smell amazing. Set it aside and let those flavors get friendly.
Step 3: Slice the cheese
Grab your mozzarella and cheddar and cut them into little squares or rectangles—whatever shape makes you happy. About ¼ inch thick is perfect. Pull your cream cheese from the freezer and slice it the same way. Go slow; it’s delicate.
Step 4: Layer it up
In an 11×7-inch baking dish (or something close), start layering your cheese slices. Alternate mozzarella, cheddar, cream cheese, mozzarella again—you get the idea. Think checkerboard, but cheesier.
You don’t have to be too perfect. A little leaning, a little mess—it’s fine. It’s cheese. It forgives.
Step 5: Pour & chill
Give that marinade another quick whisk, then pour it gently over your lined-up cheese slices. Make sure everything gets a little love. Use a spoon to press the marinade in between the layers if you’re feeling extra.
Cover tightly with plastic wrap and pop it in the fridge for at least 5 hours—but overnight is even better. The longer it sits, the better it gets.
Serving Tips (Because You’re Fancy Now)
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Serve it cold, straight from the fridge.
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Pair it with buttery crackers, toasted baguette slices, or pretzel crisps.
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A little spoon or spreader knife nearby is handy—it’s not the neatest appetizer, but oh, it’s good.
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Add a small bowl of olives or marcona almonds on the side for a full cheese-board moment without the board.
Make It Your Own
Wanna play around? Go for it:
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Swap the mozzarella for Havarti or pepper jack
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Add chopped sun-dried tomatoes or fresh herbs to the marinade
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Use balsamic instead of white wine vinegar for a sweeter depth
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Skip the cream cheese if you want it firmer (but I don’t recommend it—it’s the best part)
Leftovers? Rare. But Here’s What to Do.
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Store in an airtight container in the fridge for up to 3 days.
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Use leftovers in a grilled cheese or melt it into scrambled eggs the next morning. You’ll thank yourself later.
Final Thoughts from My Kitchen Table
This isn’t the kind of recipe you stress over. It’s the kind you make once and keep in your back pocket forever. The kind that shows up to every gathering and never lets you down. The kind that makes people go quiet for a second while they chew.
It’s creamy. It’s tangy. It’s so good you’ll catch yourself scraping the bottom of the dish with a cracker when no one’s looking.
If you make it—and I hope you do—drop me a note and tell me how fast it disappeared. Or if you made it just for yourself and ate it straight from the fridge on a Tuesday afternoon. No shame in that game, friend. We’ve all been there.
With love (and lots of cheese),
Marinated Cheese Plate
Ingredients
- 3/4 cup olive oil
- 1/2 cup white wine vinegar
- 8 oz roasted red peppers, drained and chopped
- 3 green onions, diced
- 3 cloves garlic, minced
- 1 teaspoon sugar
- 3/4 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1 teaspoon black pepper
- 2 8 oz packages cream cheese, chilled
- 2 8 oz blocks mozzarella cheese
- 1 8 oz block cheddar cheese
Instructions
- Place cream cheese in freezer while prepping other ingredients.
- In a bowl, whisk olive oil, vinegar, red peppers, green onions, garlic, sugar, oregano, salt, and pepper until fully blended.
- Slice mozzarella, cheddar, and chilled cream cheese into 1/4-inch thick squares.
- Layer sliced cheeses in an 11x7-inch dish, alternating varieties.
- Pour the prepared marinade evenly over the cheese.
- Cover tightly with plastic wrap and refrigerate for at least 5 hours, or overnight.
- Serve with crackers, pretzels, or toasted bread.
Notes