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
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Combine all marinade ingredients in a jar; cover tightly and shake vigorously. Set aside.
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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.
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Pour marinade over cheese slices. Cover and refrigerate at least eight hours.
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To serve, transfer cheese slices to a serving platter in the same alternating pattern. Spoon marinade over the cheese. Serve with assorted crackers.