Marinated Cheese

1/2 cup olive oil

1/3 cup white wine vinegar     

1 small jar of pimentos or 2 marinated roasted red peppers - chopped small

1 bunch of green onions - chopped

1 Tbsp. fresh basil - chopped in small ribbons

1/2 tsp. dried parsley

2 tsp. sugar

1/2 tsp. salt

1/2 tsp. pepper

1 - 8 oz. package cream cheese

1 - 8 oz. package sharp cheddar cheese  

Combine all the above ingredients except the cheeses in a jar or large measuring bowl. Let sit for a few hours so the flavors combine. Meanwhile, in a shallow dish place alternating slices of cream cheese and sharp cheddar cheese in a decorative pattern. Refrigerate. About an hour or two before serving pour marinade over the cheese. Serve with premium quality crackers.  

*Some hints on how to cut and arrange the cheese in pretty rows from Sister B.  "I cut the sharp cheddar first by slicing it long ways in 3 even bars and then cutting each long bar into small slices. Do all the cheddar first. Then for the cream cheese keep it as cold as possible until ready to slice it. I put it in the freezer while I am cutting the other cheese and then do the same thing by cutting it long ways into 3 bars and then cut each one into small slices. I also find that if you cut one small slice of cream cheese and then touch the cheddar it sort of sticks to the cream cheese slice -then cut the next piece of cream cheese and touch a piece of cheddar with it and so on. I do about 3 or 4 of each and then set it on the tray. Repeat! "

(From Carrie B. and served at Maren and Jake's reception)