A bridal shower was the occasion behind the discovery of this wonderful appetizer. The shower was for my nephew Davy Hill’s future bride, Lindy Foster. They will be getting married May 16.
Jenny Swafford, who has shared recipes here before, brought this delicious appetizer to the shower for Lindy. It was such a big hit that I wanted to share it with Blount Today readers.
This dish has the added advantage of being one of those “can be prepared ahead” dishes, which is great if you are hosting a shower or have a busy day prior to going to the shower. Or try this dish out on your family as you get ready for patio weather and lighter, snack-like dinner fare.
2 blocks (8 oz.) white cheddar cheese
2 pkgs. (8 oz.) cream cheese (softened to room temperature)
3/4 cup chopped roasted sweet red peppers
1/2 cup olive oil
1/4 cup white wine vinegar
1/4 cup balsamic vinegar
3 Tablespoons chopped green onions
3 Tablespoons minced fresh parsley
2 Tablespoons minced fresh basil
1 Tablespoon sugar
3 garlic cloves, minced
1/2 tsp. salt and pepper
Toasted sliced French bread or assorted crackers
Slice each block of cheddar cheese into twenty 1/4-inch slices. Cut each block of cream cheese into 18 slices. Sandwich the cream cheese between the cheddar slices, using a knife to spread evenly.
Create four 6-inch long blocks of cheese and place in a 13 in. x 9 in. dish. In a bowl, combine roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper. Pour over cheese.
Cover and refrigerate overnight, turning once. Drain excess marinade.
Serve with bread or crackers.