1/2

cup

olive oil

1/2

cup

white wine vinegar

1 2

oz

bottle diced pimento, drained

3

Tbs

chopped fresh parsley

3

Tbs

minced green onions

3

clove

garlic, minced

1

tsp

sugar

3/4

tsp

dried basil

1/2

tsp

salt

1/2

tsp

ground black pepper

1 8

oz

package cheddar cheese

1 8

oz

package cream cheese, cold

1

In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.

2

Cut the block of cheddar cheese in half lengthwise. Cut crosswise into 1/4 in slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.

3

To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers.