This is a very colorful and tasty appetizer. Because it has such a stunning presentation, it is a great appetizer for the holidays. I take this to every function and gathering we attend - only because everyone else requests it!

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.

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  • Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. 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.

Nutrition Facts

168.6 calories; 4.7 g protein; 1.4 g carbohydrates; 30.1 mg cholesterol; 203.2 mg sodium. Full Nutrition

Reviews (187)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/17/2004
This is a beautiful appetizer! 2 suggestions for preparation and presentation: spray PAM on your knife when slicing the cheese (especially the cream cheese) and use a dark colored serving dish. I used white and it would have been prettier on a different colored dish. Read More
(131)

Most helpful critical review

Rating: 3 stars
09/15/2004
I give this 5 stars for taste but the prep and presentation needs some work. The cream cheese tasted wonderful but was very difficult to work with. I ended up with very tasty blobs. The cheddar cheese didn't seem to absorb the marinade as well as the cream chesse. I think when I make it again I will use other soft cheese like havarti mozzerella or gouda. And find a different softer yellow cheese. Any ideas? Read More
(13)
222 Ratings
  • 5 star values: 184
  • 4 star values: 16
  • 3 star values: 8
  • 2 star values: 10
  • 1 star values: 4
Rating: 5 stars
07/17/2004
This is a beautiful appetizer! 2 suggestions for preparation and presentation: spray PAM on your knife when slicing the cheese (especially the cream cheese) and use a dark colored serving dish. I used white and it would have been prettier on a different colored dish. Read More
(131)
Rating: 5 stars
10/26/2005
I make this recipe all the time. My family and friends always ask for it. I use bottled Italian Dressing istead of the oil and seasoning mixture. I just pour the dressing over the cheese onions pimento and the parsley. It is much easier and tastes the same if not better. Read More
(96)
Rating: 5 stars
02/11/2005
This was so good. I used a small cookie cutter to cut the cheddar into small stars and flowers. I out the cream cheese in the freezer for a little while before I cut it and had no problem. Everyone's favorite was the cream cheese it really soaks up the flavor of the marinade. It made for a really pretty presentation. I doubled the marinade and put some in the middle of the platter with a small spoon so they could pour extra onto their cheese. Read More
(80)
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Rating: 5 stars
07/06/2004
WOW! What an awesome recipe! Excellent! Made exactly as written & served with Triscuit Garden Herb crackers (you need a sturdy cracker). 8oz blocks of cream cheese and cheddar cheese, alternating standing squares, filled the bottom of a bread loaf pan perfectly! The marinade was fantastic! My family raved about it! The only suggestion from several was to not use the squares, but to cut the cheese (sorry for the pun) into halves again for smaller rectangles and just layer the bottom of the pan with them, which can be spooned onto a cracker a littler easier! The squares were slightly awkward to maneuver onto a cracker along with some of the marinade. Overall though, they LOVED it! Thanks! Read More
(49)
Rating: 5 stars
07/25/2004
This is an outstanding recipe!! I used soft mozzarella cheese and cheddar cheese--and was it ever good!!! The marinate is also good (along with some of the cheese) as dressing on salad greens with some toasted almonds along with crusty bread on the side. Thanks for a great recipe. Read More
(34)
Rating: 5 stars
01/25/2004
I have made this 6 times now. People request it now! I have used sundried tomatoes in place of pimentoes. I like it both ways. Read More
(34)
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Rating: 5 stars
01/25/2004
I made this for the first time and served it for Easter as an appetizer with crackers. Rave reviews! Everyone loved it. I'm not fond or pimentos and did not have them on hand so I substituted chopped sun-dried tomatoes which gave the same visual effect and went nicely with the other ingredients. Yummy! Read More
(25)
Rating: 5 stars
12/21/2009
Wonderful recipe - everyone love it. SUGGESTION: I make double the marinade and divide in baggies. In addition to the cheeses I marinate mushrooms steamed asparagus steamed green beans and black olives. By dividing the marinade in baggies you can marinate individually. After marinating overnight take each out of their bags (discard remaining marinade) and place on a platter. Presentation is beautiful when placed properly. I usually use roasted red peppers instead on pimentos simply because I usually have them on hand. Read More
(21)
Rating: 4 stars
02/27/2007
This was great! It had a beautiful presentation; one note is that there is a LOT of marinade - you'll definetly want to re-plate before you serve. Otherwise two thumbs up! Read More
(21)
Rating: 3 stars
09/15/2004
I give this 5 stars for taste but the prep and presentation needs some work. The cream cheese tasted wonderful but was very difficult to work with. I ended up with very tasty blobs. The cheddar cheese didn't seem to absorb the marinade as well as the cream chesse. I think when I make it again I will use other soft cheese like havarti mozzerella or gouda. And find a different softer yellow cheese. Any ideas? Read More
(13)