1/2 c. olive oil
1/2 c. white wine vinegar
1 12 oz. jar diced pimentos, drained
3 T. flat leaf parsley -- chopped
3 T. green onion -- minced
9 cloves garlic -- minced
1 t. sugar
3/4 t. dried basil leaves -- crushed
1 t. salt or seasoned salt
1 t. black pepper -- freshly ground
1 8 oz. block sharp cheddar cheese -- chilled
1 8 oz. block cream cheese -- chilled
Combine first ten ingredients in a jar, shake well and refrigerate a couple of hours to overnight. Cut cheddar cheese block into 1/4 inch cubes. Cut cream cheese the same. Arrange cheeses in a checkerboard pattern on a shallow baking dish, pour the chilled marinade over the cheese, cover with plastic and refrigerate at least 8 hours.
To serve, drain marinade and save. Place the cheese slices, still in checkerboard pattern, on a serving platter. Pour the reserved marinade over the cheese, and garnish with parsley sprigs, if desired.
Serve with assorted crackers.
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