Marinated Cheese

1/2 olive oil
1/2 C white wine vinegar
1 jar (2 oz) diced pimento, drained
3 T chopped fresh parsley
3 T minced green onions
3 cloves garlic, minced
1 tsp sugar
3/4 tsp dried basil
1/2 tsp salt
1/2 tsp ground black pepper
8 oz package of chedder cheese (block of cheese)
8 oz cream cheese, cold

In a jar with a tight fitting lid, combine olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.

Cut the blocks of cheddar cheese in half lengthwise. Cut crosswise into 1/4" slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single row or 2 long parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese, cover and refridgerate for at least 6 hours.

To serve, remove slices and place on a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese. Serve with crackers.