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Export 13 ingredients for grocery delivery
Step 1
Using a sharp knife, cut an 8 ounce block of cheddar in half lengthwise. Cut each half into 1/4-inch-thick slices to make squares of the cheese. Repeat with an 8 ounce block of chilled cream cheese.
Step 2
Place the squares of cheese in a serving dish that is at least 1-inch deep, alternating the cheddar and cream cheeses. A 9-inch baking dish works well for this (make several rows from the cheese squares), or a deep-dish pie plate works if you prefer to arrange the cheeses in a spiral. Set aside.
Step 3
Add 2 ounces finely chopped sun-dried tomatoes and 3 cloves minced garlic to a bowl or large measuring cup along with 1 tablespoon finely chopped fresh parsley, 1 teaspoon finely chopped basil, 1 teaspoon finely chopped fresh oregano, 1 teaspoon finely chopped fresh thyme, 2 teaspoons honey, a pinch of salt, a pinch of red pepper flakes, 1/2 cup olive oil, and 1/4 cup white wine vinegar. Whisk to thoroughly combine.
Step 4
Pour the marinade over the cheeses, spreading the sun-dried tomatoes and herbs evenly over the top. Cover and refrigerate for at least 6 hours or overnight.
Step 5
Serve the cheeses in the dish you marinated them in or transfer to a serving platter, making sure to spoon the marinade over the top.
Step 6
Serve with crackers or crostini.
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