Marinated Cheese 2 blocks (8 ounces each) white cheddar cheese 2 packages (8 ounces each) cream cheese, softened 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 Toasted sliced French bread or assorted crackers 1. Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut each block of cream cheese into 18 slices; sandwich between cheddar slices, using a knife to spread evenly. Create four 6-in.-long blocks of cheese; place in a 13-in. x 9 -in. covered dish. I use a Rubbermaid container for marinating and storing. Trus t me, it won't last long! 2. In a small bowl, combine the roasted peppers, oil, vinegars, onions, herbs, s ugar, garlic, salt and pepper; pour over cheese. 3. Cover and refrigerate overnight, turning once. Drain excess marinade. Serve c heese with bread or crackers. Yield: about 2 pounds.