Tuesday, May 8, 2012

To Die for Marinated Cheese Appetizer

It is somewhat disturbing how much I like to talk about food. I frequently find myself having inner dialogue when discussing my culinary passion. Example: "Oh my gosh, you have talked about that delicious goat cheese appetizer for 5 minutes, and an additional 15 min before hand about all the easy was to go gluten free. SHUT UP ABOUT FOOD ALREADY." Then I abruptly change the subject so fast the recipient of my food dialogue is confused and this leads to awkward coughs.

So, it is positively awesome to talk to someone who actually likes food like me. Not just like to eat it, no, they enjoy the tedious process from picking out the dish to the finished actual product. I here again must mention Sarah Hart. Cooking is a  very-very essential thing we have in common. In addition, we both like eating and making appetizers (not sweets) more then anything else.  I remember one conversation in particular,  her and I were chatting with a group of ladies. They started at us in wonder as we talked passionately for an extended amount of time about how enthusiastic we are about appetizers. To be fair, Sarah and I tend to rev each other up when talking about anything we are passionate about; appetizers, books, movies, why our daughters do what they do. We can work up a conversation sweat given the time and the right subject.

We also throw many parties together. I think this is in large part due to the fact we like making appetizers. Party+Food+Wine= Great conversations, or better said, we get to talk to our friends and eat good food.

We have had a good run of fantastic go-to appetizers.  Criteria? Not to expensive, fairly easy to prepare and have a wow factor that does not suggest either one of the first two criteria existed when we chose said appetizer.

We threw a Favorite Things party back in October with a few other woman. I have never, I mean NEVER seen food eaten that fast.  It was bizarre and exciting. 


After that highly successful party, Sarah and I decided to explore more appetizer recipes. Our faithful dishes were becoming boring, to us anyway. I found this KILLER cheese recipe on Yummly.com a few months back. Hello new perfect awesome appetizer that is going to cause me to have all sorts of outer chatter and all manner of inner beat-downs.

It is cheap, easy to make, and has a KILLER wow-factor. I mean KILLER. Make it. I don't care if you cannot boil water, you can make this and, prepare yourself, everyone will think you are a culinary genius.

Sarah and I hosted a baby shower this past weekend and served a variety of wonderful new dishes. The food was a HIT!!!!! I will post the rest of our deliciousness over the next few days.

The cheese is right above the crackers. It make a beautiful presentation.


 For today, To Die for Marinated Cheese Appetizer.

12 cup olive oil
14 cup white wine vinegar
14 cup fresh lime juice
7 ozs red peppers (roasted red peppers drained and diced)
3 green onions (chopped)
3 tbsps flat leaf parsley (fresh flat leaf parsley chopped)
3 tbsps fresh cilantro (chopped) 
1 tsp sugar
12 tsp salt
12 tsp pepper
8 ozs monterey jack cheese (colby)
8 ozs monterey jack (pepper cheese)
8-16 ozs cream cheese
 
1Whisk together olive oil, vinegar, and lime juice until blended.
2Stir in red peppers, green onions, parsley, cilantro, sugar, salt and pepper.
3Set marinade aside.
4Cut blocks of cheese in half lengthwise
5Cut into thin rectangular slices and then cube.
6Arrange cheese slices alternately into a pie dish or other shallow dish,
7Pour marinade over slices and spread work marinade with your hands until cheese is covered. I like to push the cheese down until almost covered.
8Cover and chill for 8 hours or overnight.


9Serve with crackers      
 
 


2 comments:

Sarah Hart said...

woot, awesome! did you leave a link to this on the FB thread?

Jenny Miertschin said...

Yep. Did you like my reference to our "conversation sweat" ha!