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Overhead view of marinated cheese and salami in a white square baking dish, with bowls of parsley, red pepper flakes and green olives, a plate of crackers and serving utensils on a red napkin.
Lexi Harrison

Marinated Cheese

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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!
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Prep Time 15 minutes
Marinating time 6 hours
Total Time 6 hours 15 minutes
Servings: 12 people
Course: Appetizer, Snack
Cuisine: American, Italian, Mediterranean
Calories: 282
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 oz cheddar cheese cut into thin slices
  • 8 oz mozzarella cheese cut into thin slices
  • 6 oz Genoa salami slices cut in half
  • ½ cup extra virgin olive oil
  • ¼ cup white wine vinegar
  • 1 teaspoon stone ground or Dijon mustard
  • 1 teaspoon honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ¼-1/2 teaspoon red pepper flakes depending on spice preference
  • 2 tablespoons parsley finely chopped
  • ⅓ cup castelvetrano olives pitted and finely chopped
  • ⅓ cup roasted red pepper finely chopped
  • ¼ cup pepperoncini finely chopped

Method
 

  1. 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.
  2. In a medium bowl, whisk together the olive oil, vinegar, mustard, honey, salt, pepper, oregano and red pepper flakes until smooth and emulsified.
  3. Stir in the parsley, olives, red pepper and pepperoncini until well combined.
  4. 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.
  5. 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!

Notes

Cheese and salami: We use Dietz & Watson Mild Cheddar and low-moisture Mozzarella, as well as Dietz & Watson deli-sliced Genoa Salami. 
Marinade: spoon it between the slices, not just over the top.
Marinate: at least 6 hours, overnight is best. Can be made up to 2 days ahead.
Serving: let sit at room temperature 20 to 30 minutes before serving. Enjoy with baguette or crackers (try our homemade ritz, christmas tree crackers, or rosemary olive oil crackers!).
Storage: refrigerate covered up to 5 days. Leftover marinade works as a salad dressing!

Nutrition

Calories: 282kcalCarbohydrates: 2gProtein: 12gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 45mgSodium: 778mgPotassium: 107mgFiber: 0.4gSugar: 1gVitamin A: 431IUVitamin C: 5mgCalcium: 238mgIron: 1mg

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