1/2 cup olive oil
1/2 cup white wine vinegar
1 (2 ounce) bottle diced pimento, drained
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions
3 cloves garlic, minced
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (8 ounce) package Cheddar cheese
1 (8 ounce) package cream cheese, cold
In a jar with a tight fitting lid, combine the olive oil, wine
vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt
and pepper. Shake vigorously to blend. Set aside.
Cut the block of Cheddar cheese in half lengthwise. Cut crosswise
into 1/4 inch slices to form squares. Repeat with cream cheese.
Arrange cheese squares alternately in a shallow baking dish with
slices standing on edge. You can arrange in a single long row, or 2
parallel rows depending on the size of your dish. Pour the marinade
from the jar over the cheese slices, cover and refrigerate for at
least 6 hours, or overnight.
To serve, remove slices to a serving platter so they are still
arranged in an alternating pattern. Spoon some of the extra marinade
over the cheese, and serve with crackers.