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Marinated Cheese

YIELD: 12-16 appetizer servings

½ cup olive oil
½ cup white wine vinegar
3 Tbsps. fresh parsley, chopped
3 Tbsps. green onions, minced
1 tsp. sugar
¾ tsp. dried basil
½ tsp.
½ tsp.
freshly ground pepper
cloves garlic, minced
1 (2 oz.) jar diced pimiento, drained

1 5½" × 2" × 1" block (8 oz.) sharp cheddar cheese, chilled
8 oz. package cream cheese, chilled

Garnish: fresh parsley sprigs

1. Combine first 10 ingredients in a jar; cover tightly, and shake vigorously. Set marinade mixture aside.

2. Cut block of cheddar cheese in half lengthwise. Cut cross-wise into ¼" thick slices; set aside. Repeat procedure with cream cheese. Arrange cheese slices alternately in a shallow baking dish, standing slices on edges. Pour marinade over cheese slices. Cover and marinate in refrigerator at least 8 hours.

3. Transfer cheese slices to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over cheese slices. Garnish, if desired. Serve with assorted crackers.

Recipe by Mae Collins, manager, NFS/Catering at Saint Francis Health System, Tulsa, OK

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