This special appetizer always makes it to our neighborhood parties and is the first to disappear from the buffet table. It's attractive, delicious—and so easy!
Ingreadient
- 2 blocks (8 ounces each) white cheddar cheese
- 2 packages (8 ounces each) cream cheese
- 3/4 cup chopped roasted sweet red peppers
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1/4 cup balsamic vinegar
- 3 tablespoons chopped green onions
- 3 tablespoons minced fresh parsley
- 2 tablespoons minced fresh basil
- 1 tablespoon sugar
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Assorted crackers or toasted sliced French bread
Direction
- 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 peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese stacks.
- Cover; refrigerate overnight, turning cheese blocks once. Drain excess marinade. Serve cheese slices with crackers or toasted bread.
