1/2 cup olive oil
1/2 cup white wine vinegar
3 T. chopped fresh or dried parsley
3 T. minced green onions
1 t. sugar
3/4 t. dried basil
1/2 t. salt
1/2 t. pepper
3 cloves garlic, minced
1 (2 oz) jar diced pimiento, drained
1 (8oz) block sharp cheddar cheese, chilled
1 (8oz) block pkg cream cheese, chilled (for best results, freeze for 15 min before cutting)
Combine first 10 ingredients in tightly covered container and shake vigorously. Set aside.
Cut blocks of Cheddar and cream cheese in half lengthwise. Then, cut both crosswise into 1/4 inch thick slices (Cheddar shown); Set aside. *If cream cheese softens too quickly, pop it back in the freezer for a few minutes to firm.
Next, stand alternating cheese slices in a shallow dish, creating two rows. (You may have a few extra cheddar slices).
Pour marinade over cheese. Cover and marinate in fridge for at least 8 hours or overnight.
To serve, transfer (by hand) rows of marinated cheese to a serving platter, reserving marinade. Spoon leftover marinade over cheese slices.
Serve with assorted crackers (We love Triscuits with this appetizer!)
Yield: 16 appetizer servings.