Marinated Cheese

1/2 cup olive oil

1/2 cup white wine vinegar

2 oz. drained, diced pimentos

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 black pepper

1 (8 oz.) block Havarti Dill Cheese or Cheddar Cheese

1 (8 oz.) block Cream Cheese

Combine all ingredients except the cheese in a jar with a tight fitting lid and shake vigorously to blend.

Cut the first cheese block in half lengthwise and then cut into 1/4 inch slices to form squares. Do the same with the cream cheese. (hint: if you put the cream cheese in the freezer for about 30 minutes, it is easy to cut).

Arrange the cheese squares alternately in a shallow dish (I used a glass loaf pan), standing on edge. Pour the marinade over the top of the squares, cover and refrigerate overnight.

To serve, transfer slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the top. Serve with crackers or rustic bread.