Marinated Cheese

1 (8 oz.) block sharp cheddar cheese
1 (8 oz.) package cream cheese

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

  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.  (If it becomes difficult to slice the cheeses nicely while you're working with them, just put them back in the freezer for a few minutes before continuing.}
  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 some of the marinade over the cheese. Serve with assorted crackers.
* I recommend using full-fat cream cheese, rather than 1/3-less fat Neufchatel, for this recipe.  Full-fat cream cheese is a tad bit firmer, which makes it easier to cut and stack the cheese slices.


Source:  The Kitchen is My Playground