This no-fuss marinated cheese appetizer pairs perfectly with salty salami and tangy pickles—ideal for any gathering.

For the Marinated Cheese:

8 oz sharp cheddar, Monterey Jack, or mozzarella, cubed

1/4 cup olive oil

2 tablespoons red wine vinegar or white balsamic vinegar

1 clove garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon crushed red pepper flakes (optional)

Salt and pepper, to taste

1 tablespoon chopped fresh parsley (optional)

For Assembly:

12–16 slices of salami or pepperoni

1/2 cup baby dill pickles or cornichons, halved

Toothpicks or skewers for serving

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In a bowl or jar, whisk together olive oil, vinegar, garlic, Italian seasoning, red pepper flakes, salt, and pepper.

Add cubed cheese to a container and pour marinade over the top. Toss gently to coat.

Cover and refrigerate for at least 2 hours or overnight for maximum flavor.

When ready to serve, thread one cube of marinated cheese, a folded salami slice, and a pickle half onto toothpicks or mini skewers.

Arrange on a platter and sprinkle with fresh parsley if desired. Serve chilled or at room temperature.

Use a mix of cheeses like pepper jack or provolone for variety.

Add olives or cherry tomatoes for a Mediterranean twist.

Marinated cheese keeps in the fridge for up to 5 days.

Great for make-ahead party prep or low-carb snacking.