Categories: Appetizer

Ingredients

• 1 (8 oz.) block sharp cheddar cheese
• 1 (8 oz.) package cream cheese
• Marinade:
• 1/2 c. olive oil
• 1/2 c. white wine vinegar
• 3 T. chopped fresh parsley
• 3 T. minced green onions
• 3 cloves garlic, minced
• 1 (2 oz.) jar diced pimiento, drained
• 1 tsp. sugar
• 3/4 tsp. dried basil
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper

Directions

1. Combine all marinade ingredients in a jar; cover tightly and shake vigorously. Set aside.

2. Make sure cheeses are well-chilled (I put them in the freezer for about 15 minutes). Cut block of cheddar in half lengthwise; then cut crosswise into 1/4"-thick slices. Set aside. Cut the cream cheese, following the same procedure. Arrange cheese slices alternately in a shallow baking dish, standing slices on edges.

3. Pour marinade over cheese slices. Cover and refrigerate at least eight hours.

4. To serve, transfer cheese slices to a serving platter in the same alternating pattern. Spoon marinade over the cheese. Serve with assorted crackers.

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