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.
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