Pat’s friend, Janis, made this for a luncheon and everyone liked it. The marinade gives the cheeses a spicy flavor that is a welcome change to the appetizer buffet. The red and green in the marinade make this a nice choice for Christmas.
by Pat Savoie
1/2 cup white wine vinegar
3 Tablespoons green onions — chopped fine
3 Tablespoons fresh parsley
1 teaspoon sugar
3/4 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic — chopped
2 ounces pimento — chopped
8 ounces cheddar cheese
8 ounces cream cheese
Shake first 9 ingredients in a jar.
Cut block of cheddar cheese and cream cheese in half. Slice halves into thin slices. Stack together alternating cheeses. Place in serving dish and pour marinade over. Chill 8 hours.
Cut cheese in half and then into squares.
Arrange in a checkerboard pattern in a rimmed dish.
Savoie Secrets: It's a Family Recipe 