Marinated cheese is the appetizer to make when you need something impressive that requires zero cooking. We layer slices of cheddar, mozzarella and salami, then coat them in a tangy vinaigrette packed with castelvetrano olives, roasted red peppers and pepperoncini. Let it sit in the fridge overnight, serve with some crackers and you have a crowd-pleasing appetizer for any occasion that will go fast!
This post is sponsored by Dietz & Watson. As always, all opinions are our own.
The ultimate no-cook, make-ahead appetizer
This is the kind of recipe you can put together the day before, forget about it in the fridge, and it's ready to serve right away when guests arrive. Is there anything better than that? No cooking, barely any hands on work, and better yet: it's always a hit.
It's an old Southern potluck recipe (sometimes called marinated cheese squares) that we gave a bit of an Italian antipasto spin. Our version adds Genoa salami between the cheese slices and loads the vinaigrette with castelvetrano olives, roasted red peppers and pepperoncini, so every bite has something briny and a little spicy going on.
One thing we learned: the first time we made this we poured the marinade over without being careful to get any in between the slices, so some of the cheese didn't soak up that delicious marinade. Take an extra minute to make sure it gets into the gaps. Your future self will thank you!
xoxo, Lexi & Beth
Key Ingredients Needed For Marinated Cheese
- Cheddar and mozzarella: Buy blocks, not pre-sliced, and cut them into thin slices yourself (about ¼ inch thick). We use Dietz & Watson Mild Cheddar and low-moisture Mozzarella. Sharp cheddar, Monterey Jack, provolone or Havarti all work too! The traditional version also includes cream cheese. If you're not a fan but like the idea of alternating a soft cheese, try goat cheese or feta.
- Salami: We use Dietz & Watson deli-sliced Genoa Salami. It gets cut in half and rolled so it tucks neatly between the cheese.
- Extra virgin olive oil and white wine vinegar: This is the base of the marinade, so now's the time to use your good quality EVOO. White wine vinegar keeps it bright without overpowering the cheese. I like using red wine vinegar for flavor, but don't love that it makes the mozzarella pink.
- Mustard and honey: A teaspoon of each helps the vinaigrette emulsify and rounds out the acidity. Stone ground or Dijon mustard both work.
- Castelvetrano olives: Buttery, mild and bright green (so festive for a Christmas app!). They're much less salty than kalamatas, so they don't overpower the cheese. Buy them pitted to save time and frustration.
- Roasted red peppers and pepperoncini: Both from a jar. Drain them well and chop finely so they distribute evenly.
How to Make Marinated Cheese
Slice and arrange the cheese and salami
Slice both cheeses thinly and cut the salami rounds in half, rolling each half into a little cylinder. Into a 9x9 inch baking dish, arrange the cheese in rows, alternating cheddar, mozzarella and rolled salami. You can use a bigger baking dish (9x13) but it won't fill the space as well.
Make the vinaigrette
Whisk together the olive oil, vinegar, mustard, honey, salt, pepper, oregano and red pepper flakes until smooth and emulsified. Stir in the parsley, chopped olives, roasted red pepper and pepperoncini until everything is coated.
Marinate, then serve!
Spoon the mixture evenly over the cheese and salami, working it down between the slices with the spoon. Cover and refrigerate for at least 6 hours, or overnight for the best flavor.
Set the dish out with crackers or toasted baguette and a small spoon or tongs. Pull it from the fridge 20 to 30 minutes before serving so the cheese isn't ice cold. Save any leftover marinade for salad.
Top Tips from the CK Test Kitchen!
- Slice the cheese cold. Slice it straight from the fridge, or you can even pop it in the freezer for 15 mins before slicing. Soft cheese will be much harder to slice evenly.
- Chop everything finely. Big chunks of olive and pepper make this hard to eat. Small pieces are best, so every scoop gets a little of everything.
- The more time, the better. Six hours is the minimum, but overnight is even better. We've gone up to 2 days ahead with no problems! Just make sure the dish is covered tightly in the fridge.
- Take it out of the fridge early. Nobody wants cold cheese. Let the dish sit out 20 to 30 minutes before serving.
- Storage. Covered in the fridge, leftovers keep for up to 5 days. The cheese keeps absorbing the marinade, so it only gets better. Any leftover vinaigrette is delicious on a salad or drizzled over roasted vegetables!
What to Serve With Marinated Cheese
Keep it simple with your favorite crackers or baguette, sliced thinly and toasted or untoasted. Both are good! Baguette has the added advantage of soaking up extra marinade.
If you want to get extra fancy, we have all sorts of homemade cracker recipes that would pair well here. Start here:
- Homemade Ritz Crackers (our personal favorite choice)
- Rosemary Olive Oil Crackers (sturdy, super easy to make)
- Christmas Tree Crackers (also super easy to make, and very festive!)
P.S. leftovers are also fantastic made into a sandwich with your favorite crusty bread.
More Easy Appetizer Recipes You'll Love
- Christmas Tree Cheese Ball
- Carrot and Roasted Red Pepper Feta Dip
- Cowboy Caviar
- Sweet and Savory Rosemary Roasted Nuts
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Recipe
Marinated Cheese
Ingredients
Method
- In a 9x9-inch baking dish, arrange the sliced cheeses and salami, alternating between a slice of each cheese, and a half of a salami slice rolled up. Repeat until the baking dish is packed tightly and full.
- In a medium bowl, whisk together the olive oil, vinegar, mustard, honey, salt, pepper, oregano and red pepper flakes until smooth and emulsified.
- Stir in the parsley, olives, red pepper and pepperoncini until well combined.
- Spoon the marinade evenly over the cheese and salami, making sure to get the vinaigrette between all of the slices. Cover and refrigerate for 6 hours, or overnight for maximum flavor.
- Set the dish out with crackers or toasted baguette and a small spoon or tongs. Pull it from the fridge 20 to 30 minutes before serving so the cheese isn't cold. Save any leftover marinade for salad!
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