Marinated Cheese

½ cup olive oil

½ cup white wine vinegar

1 (2 ounce) jar diced pimiento, drained

3 tablespoons chopped fresh parsely

3 tablespoons minced green onions

3 cloves garlic, minced

1 teaspoon sugar

¾ teaspoon dried whole basil

½ teaspoon salt

½ teaspoon freshly ground pepper

1 (8 ounce) package cream cheese, chilled

1 (8 ounce) 5 ½ x 2 x 1 inch block sharp Cheddar cheese, chilled

Fresh parsely sprigs (optional)

Combine first 10 ingredients in a jar; cover tightly, and shake vigorouly.  Set marinade mixture aside.

Cut block of Cheddar cheese in half lengthwise.  Cut crosswise into ¼ inch thick slices; set aside.  Repeat procedure with cream cheese.  Arrange cheese slices alternately in a shallow baking dish, standing slices on edge.  Pour marinade over cheese slices.  Cover and marinate in the refrigerator at least 8 hours.

Transfer cheese slices to a serving platter in the same alternating fashion, reserving marinade.  Spoon marinade over cheese slices.  Garnish with fresh parsely sprigs, if desired.  Serve with assorted crackers.  Yield:  16 appetizer servings.

Note:  I was told you may want to just pour marinade mixture over the cheese a bit before you serve.  It’s not totally necessary to cover 8 hours prior.  It’s pretty to alternate the cheese to look like a checker board.