Marinated Cheese

½ cup olive oil
½ cup white wine vinegar
3 Tablespoons chopped fresh parsley
3 Tablespoons minced green onion
1 teaspoon sugar
¾ teaspoon dried basil
½ teaspoon salt
¼ teaspoon freshly ground pepper
3 cloves garlic, minced
1 (2-ounce) jar diced pimiento, drained
1 (8-ounce) block sharp Cheddar cheese, chilled
1 (8-ounce) package cream cheese, chilled

For the Marinade: Combine first 10 ingredients in a jar; cover tightly and shake vigorously. Set marinade aside.

The Cheese: Cut block of cheddar cheese in half lengthwise. Cut crosswise into ¼-inch thick slices; set aside. Repeat procedure with the cream cheese. Stand cheese slices on edge in a shallow dish, alternating types of cheese. Pour marinade over cheese. Cover and marinate in refrigerator at least 8 hours.

To Serve: Transfer rows of marinated cheese to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over cheese slices. Serve with assorted crackers. Yield: 16 appetizers.