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. salt
½ tsp. freshly ground pepper
3 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
