Marinated Cheese

• Vegetarian
• Gluten free

• Produce

  • 3 tbsp Basil, fresh
  • 3 cloves Garlic
  • 3 tbsp Green onions
  • 3 tbsp Parsley, fresh
  • 1 (2 oz. jar Pimiento

• Baking & Spices

  • 1/2 tsp Pepper, freshly ground
  • 1/2 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1/2 cup Olive oil
  • 1/3 cup White wine vinegar

• Dairy

  • 1 (8 oz. block Cheddar cheese, sharp
  • 1 (8 oz. package Cream cheese

Found on jennifercooks.com

Description

Ingredients

• 1 (8 oz.) block sharp cheddar cheese
• 1 (8 oz.) package cream cheese
• Marinade:
• ½ c. olive oil
• ⅓ c. white wine vinegar
• 3 T. chopped fresh parsley
• 3 T. chopped fresh basil
• 3 T. minced green onions
• 3 cloves garlic, minced
• 1 (2 oz.) jar diced pimiento, drained
• 1 tsp. sugar
• ½ tsp. salt
• ½ tsp. freshly ground pepper

Directions

• Combine all marinade ingredients in a jar; cover tightly and shake vigorously. Set aside.
• Make sure cheeses are well-chilled (you can put them in the freezer for about 20 minutes).
• Cut block of cheddar in half lengthwise; then cut crosswise into ¼-thick slices. Set aside. Cut the cream cheese, following the same procedure.
• Arrange cheese slices alternately in a shallow baking dish, standing slices on edges.
• Pour marinade over cheese slices. Cover and refrigerate at least eight hours.
• To serve, transfer cheese slices to a serving platter in the same alternating pattern. Spoon marinade over the cheese. Serve with assorted crackers