INGREDIENTS
½ cup olive oil½ cup seasoned rice vinegar
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions
1 teaspoon sugar
¾ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
3 cloves garlic, minced
1 (2-ounce) jar diced pimiento, drained
1 (8-ounce) block sharp Cheddar cheese, chilled
1 (8-ounce) package cream cheese, chilled
Garnish: fresh parsley sprigs
- Combine first 10 ingredients in a jar; cover tightly, and shake vigorously. Set marinade aside.
- Cut block of Cheddar cheese in half lengthwise. Cut crosswise into ¼-inch thick slices; set aside. Repeat procedure with cream cheese. Stand cheese slices on edge in a shallow dish, alternating types of cheese. Pour marinade over cheese. Cover and marinate in refrigerator at least 8 hours.
- Serve with assorted crackers. Yield: 16 appetizer servings
I prepared this the other night when we went over to a friend's house for dinner. It was a big hit! With the Holidays approaching, I'll be posting more and more of my favorites. This recipe is the best!
As always,
Lynn
That looks yummy. I do have a recipe to show later today. Look forward to seeing you at the Christmas Quiltalong.
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