2 blocks (16 oz.) white cheddar cheese
2 pkgs. (16 oz.) cream cheese, softened
3/4 cup chopped roasted sweet red peppers
1/2 cup olive oil
1/4 cup white vinegar
1/4 cup balsamic vinegar
3 Tbsp. chopped green onions
3 Tbsp. minced fresh parsley
2 Tbsp. minced fresh basil
1 Tbsp. sugar
3 garlic cloves
1/2 tsp. salt
1/2 tsp. pepper
Toasted sliced French bread or assorted crackers

 

Slice each block of cheddar cheese into 20 1/4-in. slices. Cut each block of cream cheese into 18 slices; sandwich between cheddar slices, using a knife to spread evenly. Create 4 6-inch-long blocks of cheese; place in a 13x9-inch dish. In a small bowl, combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese. Cover and refrigerate overnight, turning once. Drain excess marinade. Serve cheese with bread or crackers.