8ouncesblock-style cream cheesecut into small squares
White Wine Marinade
½cupextra virgin olive oil
½cupwhite wine vinegar
¼cupfreshly chopped parsley
2ouncespimentosdiced
2tablespoonsgreen onionsfinely chopped
1garlic clovesminced
1teaspoondried basil
¼teaspoonkosher saltoptional
¼teaspoonground black pepperoptional
Instructions
Cut both of the cheddar cheeses and the cream cheese into 1-inch x 1-inch pieces about ¼ inch thick. Arrange them on a rimmed edge serving platter in an alternating pattern beginning with a row of white cheddar, then a row of yellow cheddar, followed by cream cheese, then repeat until all the cheese has been used. Set aside.
In a measuring cup, bowl, or jar with a lid, mix together the olive oil, vinegar, parsley, pimentos, green onions, garlic, basil, salt, and pepper.
½ cup extra virgin olive oil, ½ cup white wine vinegar, ¼ cup freshly chopped parsley, 2 ounces pimentos, 2 tablespoons green onions, 1 garlic cloves, 1 teaspoon dried basil, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
Pour the marinade over the cheese. Serve with your favorite crackers, veggie slices, or toasted bread. Store leftovers in the refrigerator for up to 3 days.
Notes
The calories listed are an approximation based on the ingredients and a serving size of 1 ounce of the marinated cheese. Actual calories will vary. The dish can be stored in a sealed container, in your fridge, for up to 3 days.