By Laurie Casper, Taste of Home
This special appetizer always makes it to our neighborhood parties and is the first to disappear at the buffet table. It's attractive, delicious—and easy!
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
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 with crackers or toasted bread.