A unique recipe...perfect for your summer parties!
I found this recipe in an old fire company auxiliary cookbook and decided to give it a try, since I had all of the ingredients on hand...Everyone loved it.
2 blocks cheddar and/or assorted cheeses
1 block of cream cheese
½ Cup of olive oil
½ Cup of white wine vinegar
1-4 oz. jar of diced pimento, drained
2 T flat leaf parsley, chopped
3 T scallions, chopped
2 Cloves of garlic, minced
1 t sugar
2 T dried Italian seasoning (dressing mix)
Salt & Pepper, to taste
Cut hard and cream cheeses into thin 1-inch pieces and decoratively arrange on a plate/platter with a lip. I used sharp cheddar and Colby jack.
NOTE: Freeze cream cheese 10-15 minutes before slicing and it will be much less messy.
Mix remaining ingredients in a small jar and shake well to combine. Drizzle the marinade over the cheese. Cover and refrigerate for 2 hours to no more than 8. Let the cheese platter come to room temperature before serving. Serve with crackers, pita chips or thin-sliced baguette. I used triscuits and baguette slices. Delicious and different!
Thanks for visiting!