Ingredients
16
16 servings
- •1 (8 ounce) package block sharp Cheddar cheese
- •1 (8 ounce) package cream cheese
- •½ cup olive oil
- •⅓ cup white wine vinegar
- •3 tablespoons chopped fresh parsley
- •3 tablespoons chopped fresh basil
- •3 tablespoons minced green onions
- •3 cloves garlic, minced
- •1 (2 ounce) bottle diced pimento, drained
- •1 teaspoon white sugar
- •½ teaspoon salt
- •½ teaspoon freshly ground black pepper
Instructions
- Place Cheddar cheese and cream cheese in the freezer for 20 minutes to firm up before slicing.
- Meanwhile, combine olive oil, vinegar, parsley, basil, green onions, garlic, pimento, sugar, salt, and pepper in a lidded jar. Cover tightly and shake vigorously. Set marinade aside.
- Remove cheeses from the freezer. Cut block of Cheddar cheese in half lengthwise, then crosswise into 1/4-inch slices. Set aside. Cut the block of cream cheese following the same procedure. Arrange alternating Cheddar and cream cheese slices standing on edges in a shallow baking dish. Pour marinade over cheese. Cover and refrigerate at least 8 hours.
- Transfer cheese slices to a serving platter in the same alternating pattern. Spoon marinade over the cheese.
Nutritional Facts
Per 16 servings
- Calories: 169
- Carbohydrate: 1g
- Fat: 16g
- Fiber: 0g
- Protein: 5g
- Sugar: 1g
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