There’s something so effortlessly elegant about a cheese plate, but when it’s marinated in a zesty, herby olive oil blend? That’s some serious hostess-with-the-mostest material. This Greek Marinated Cheese Plate wows with Mediterranean flavors, but is secretly a total breeze to make. With three types of cheese—feta, mozzarella, and cream cheese—this dish is full of tasty textures that will have everyone coming back for another bite. It’s rich, savory, tangy, and I bet it’s going to be a new favorite!
As you may have guessed, this dish will need some time to marinate in the fridge so make sure to plan ahead if you’re making this for a special event. You want all that flavor to really soak in! Speaking of flavor, let’s get into this delicious marinade. A generous pour of olive oil gets dressed up with fresh dill, lemon zest, red pepper flakes, garlic, oregano, and a few cracks of black pepper. It’s bright, it’s fresh, and it’s bound to transport your taste buds straight to Greece.
Slice all the cheeses into similar sized squares and line them up in a baking dish (or any dish with high sides), alternating the type of cheese. Pour that homemade marinade over the top and pop the dish in the fridge to work its magic. When you’re ready to serve, let the cheese come to room temp (this brings out the flavors even more) and pair it with your favorite crackers, pita, or some crusty toasted bread. I think you’ll agree, this Greek Marinated Cheese Plate is the kind of recipe that turns something simple into something spectacular. Give it a try for your next party and your guests are sure to agree!
Greek Marinated Cheese Plate
Allergens: Milk
Ingredients
- 1 (8 oz) block feta cheese
- 1 (8 oz) block cream cheese
- 1 (8 oz) block mozzarella
- ¾ cup olive oil
- 4 garlic cloves
- Zest of 1 lemon
- 2 tablespoons fresh dill, chopped
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
Preparation
- Place cream cheese in freezer while you prep other ingredients. It will slice best when cold!
- In a small bowl, combine oil, garlic, lemon zest, dill, red pepper, oregano, and black pepper. Whisk mixture until fully blended.
- Slice feta and mozzarella cheese into small squares about a ¼ inch thick. Remove cream cheese from freezer and slice into similar sized squares.
- In an 11x7-inch or similar sized baking dish, line up cheese slices alternating the mozzarella with the feta and cream cheese until the dish is full.
- Whisk the marinade again if need be, then pour it over the cheese.
- Cover the dish tightly with plastic wrap and place in the fridge to marinate for 3 hours.
- Allow cheese plate to come to room temperature before serving. Serve with crackers, pita, or toasted bread.
Recipe adapted from 12tomatoes.com