Ingredients
- 8 ounce block sharp cheddar cheese
- 8 ounce block ream cheese
- 1 teaspoon sugar
- 1 6 ounce jar pimentos red peppers
- 4 cloves garlic
- 4 tablespoons Italian flat leaf parsley
- 1 bunch green onions both green and white parts
- 3 tablespoon fresh chopped basil
- 2 teaspoon fresh chopped oregano
- ½ cup good quality balsamic vinegar
- ¼ cup cider vinegar
- ¾ cups good quality olive oil
- Salt and pepper to taste
Instructions
- Cut cheeses into ¼ inch squares then in half again
- Arrange slices on their ends, alternating one piece cheddar then one piece cream cheese. Make sure cheese is very cold before slicing or it may be necessary to spread the cream cheese over the cheddar with a knife. (see photos in blog post)
- Mince garlic and dice pimentos (red peppers), finely chop fresh herbs.
- Combine herbs, and peppers in a small bowl, add all remaining ingredients, blend well to combine
- Salt and pepper to taste
- Pour marinade over arranged cheese, cover and refrigerate overnight.
- There will be a lot of liquid at first but it will absorb into the cheese during the marinating process.
- Serve with whole grain bread or crackers
Notes
Adjust to your preference with flavored balsamic and olive oils. I've also used Meyer Lemon olive oil, and blueberry balsamic
Adapted from food.com