This is one of my favorite appetizer's, It's so simple but it looks like you took hours preparing it! But it didn't. Though you dont have to tell anyone that!
Cheese. It's my weakness. Take your sweets, give me a hunk of cheese and leave me be. I am a happy girl.
Remember the Seinfled episode, Summer of George, where he equates happiness and freedom with a block of cheese the "size of a wagon wheel". I relate. And so today's recipe....
1/2 cup(s) olive oil
1/2 cup(s) white wine vinegar
3 tablespoon(s) (chopped fresh) parsley
3 tablespoon(s) (minced) green onions
1 teaspoon(s) sugar
3/4 teaspoon(s) (dried) basil
1/2 teaspoon(s) salt
1/2 teaspoon(s) pepper
3 clove(s) garlic, minced
1 jar(s) (2-oz.) pimiento, drained
1 block(s) (8-oz. sharp) Cheddar cheese
1 ounce(s) (8-oz. package) cream cheese
Combine first 10 ingredients in a jar, cover tightly and shake vigorously to combine. Set marinade aside.
Cut block of Cheddar cheesein half lengthwise. Cut crosswise into 1/4-inch-thick slices; set aside. Using a knife dipped in very hot water and wiped dry in between slices, cut the cream cheese into 1/4-inch-thick slices.
Arrange cheese slices alternately in a shallow baking dish, standing slices on edges. Pour the marinade over the cheese slices. Cover and refrigerate for at least 8 hours.
Transfer cheese slices to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over cheese slices. Use cheese forks; serve with assorted crackers.