Categories: Appetizers

Ingredients

• 1/2 cup olive oil
• 1/2 cup white wine vinegar
• 3 tablespoons pesto
• 3 tablespoons cilantro
• 3 tablespoons minced green onions
• 3 cloves garlic, minced
• 1 jalapeno pepper, diced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 8 ounce package sharp cheddar cheese block
• 1 8 ounce package cream cheese, cold
• 1 or 2 Roma tomatoes, diced small

Directions

1. In a jar with a tight fitting lid, combine all ingredients except cheeses and tomatoes and shake vigorously to blend. Set aside.

2. Cut the block of cheddar cheese in half length wise. Cut cross wise into 1/4 inch slices to form squares. Repeat with cream cheese (You may be able to find cheddar cheese already cut/sliced into squares.)

3. Arrange cheese squares alternately in a shallow dish with slices standing on edge. You can arrange in a single row or 2 parallel rows depending on the size of your dish.

4. Pour marinade from the jar over the cheese slices. Cover and refrigerate at least 6 hours or overnight.

5. To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Pour the marinade off and mix with the diced tomatoes, then pour the marinade and tomato mixture over cheese.

6. Serve with crackers.

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