Ingredients
2 blocks (8 ounces each) white cheddar cheese2 packages (8 ounces each) cream cheese3/4 cup chopped roasted sweet red peppers1/2 cup olive oil1/4 cup white wine vinegar1/4 cup balsamic vinegar3 tablespoons chopped green onions3 tablespoons minced fresh parsley2 tablespoons minced fresh basil1 tablespoon sugar3 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon pepperAssorted crackers or toasted sliced French bread
Preparation
Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut each block of cream cheese into 18 slices. Create four 6-in.-long blocks of stacked cheeses, sandwiching 9 cream cheese slices between 10 cheddar slices for each stack. Place in a 13x9-in. dish.
In a small bowl, combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese stacks.
Cover and refrigerate overnight, turning cheese blocks once. Drain excess marinade. Serve cheese slices with crackers or toasted bread.
