½ cup olive oil
½ cup white wine vinegar
3 tbl. chopped fresh parsley
3 tbl. minced green onions
1 tsp. sugar
¾ tsp. dried basil
½ tsp. salt
½ tsp. pepper
3 gloves garlic, minced
1 (2oz.) jar diced pimiento, drained
1 (8oz.) block sharp cheddar cheese, chilled
1 (8oz.) package cream cheese, chilled
Garnish: fresh parsley sprigs
1. Combine first 10 ingredients in a jar; cover tightly, shake vigorously. Set marinade aside.
2. Cut block of cheddar cheese in half lengthwise. Cut crosswise into ¼ inch thick slices; set aside. Repeat procedure with cream cheese. Stand cheese slices on edge in shallow dish, alternating types of cheese. Pour marinade over cheese. Cover and marinate in refrigerator at least 8 hours.
3. Transfer rows of marinated cheese to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over cheese slices. Garnish, if desired. Serve with assorted crackers.
**If you’re short on time, forgo making the Marinade. You can use an 8-oz. bottle of zesty Italian dressing instead. You just won’t have the color of the pimiento. If you garnish this with parsley, it will “spruce” it up.
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