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.