Marinated Cheese

I absolutely love this recipe. My sister in law, Ann, shared this with me. She made it for years and I’ve always enjoyed it. The marinade used for this recipe is so good. You’ll want to eat it with a spoon.

• 2 8 oz blocks cream cheese
• 1 8 oz block sharp cheddar cheese
• ½ cup olive oil
• ½ cup red wine vinegar
• 1 4 oz jar sliced pimentos, drained
• ¼ cup chopped fresh flat-leaf parsley
• 1 green onion, sliced, white and green parts
• 3 garlic cloves, minced
• 1 teaspoon sugar
• ¾ teaspoon dried basil
• ¾ teaspoon salt
• ½ teaspoon pepper
• Triscuit crackers for serving

Cut cheeses into ¼ inch slices. Line up cheese slices alternating the cheddar and cream cheese in a square or rectangular serving dish with sides. In a separate bowl combine next ten ingredients and pour over the cheese. Refrigerate over night or at least three hours. Before serving allow marinated cheese to sit at room temperature for 20 minutes. Serve with Triscuit crackers.

Note: The cream cheese cuts best if placed in the freezer to harden a bit. Cream cheese can also be sliced using dental floss. Do not to use mint flavored dental floss. It’s best to prepare and serve this in the same dish because it’s impossible to transfer the cheese after marinating. During refrigeration the olive oil may become solid but will liquefy as the dish sits at room temperature before serving.