Monday, April 30, 2007

Marinated Cheese

submitted by Angela Sustala

1/2 cup olive oil
1/2 cup white wine vinegar
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 cloves garlic, minced
1 (2 oz.) jar diced pimiento, drained
1 (8 oz: 5 1/2 x 2 x 1 inch) block sharp cheddar cheese, chilled
1 (8 oz.) package cream cheese, chilled
Combine first 10 ingredients in a jar; cover tightly and shake vigorously. Set aside.
Cut block of cheddar cheese in half lengthwise. Cut cross-wise into 1/4-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 refrigerator at least 8 hours. Transfer cheese slices to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over cheese. Serve with assorted crackers. Makes 12-16 appetizer servings.

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