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Ingredients
- 1/2 cup olive oil
- 1/2 cup white wine vinegar
- 3 tablespoons chopped fresh parsley
- 3 tablespoons minced green onions
- 3 cloves garlic, minced
- 1 teaspoon sugar
- 3/4 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 (8 ounce) block white cheddar cheese
- 1 (8 ounce) block monterey jack
Details
Servings 10
Adapted from grouprecipes.com
Preparation
Step 1
In a jar with a tight fitting lid, combine the olive oil, wine
vinegar, parsley, green onion, garlic, sugar, basil, salt
and pepper. Shake vigorously to blend. Set aside.
Cut the block of Cheddar cheese in half lengthwise.
Cut crosswise into 1/4 inch slices to form squares.
Repeat with monterey jack.
Arrange cheese squares alternately in a shallow baking dish with
slices standing on edge.
You can arrange in a single long row, or 2 parallel rows depending on the size of your dish.
Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
To serve, remove slices to a serving platter so they are still
arranged in an alternating pattern.
Spoon some of the extra marinade over the cheese, and serve with crackers
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