from the December/January 2019 issue of Eat Drink Mississippi
1/2 cup olive oil
1/2 cup white wine vinegar
3 tablespoons chopped fresh or dried parsley
3 tablespoons green onions, chopped
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, minced
1 (2-ounce) jar diced pimento, drained
1 (8-ounce) block sharp cheddar cheese, chilled
1 (8-ounce) package cream cheese, chilled (for best results, freeze for 15 minutes before cutting)
Combine first 10 ingredients in tightly covered container and shake vigorously. Set aside. Cut blocks of cheddar and cream cheese in half lengthwise. Then, cut both crosswise into 1/4-inch thick slices. Set aside. *If cream cheese softens too quickly, pop it back in the freezer for a few minutes to firm.
Next, create two rows of cheese, alternating cheddar and cream cheese slices in a shallow dish. Pour marinade over cheese. Cover and marinate in refrigerator for at least 8 hours or overnight.
To serve, transfer rows of marinated cheese to a serving platter, reserving marinade. Spoon leftover marinade over cheese rows. Serve with assorted crackers, such as Triscuits or Wheat Thins.