Mediterranean Marinated Cheese

 

• 1 (8 ounce) block dill Havarti cheese
• 1 (8 ounce) block cream cheese, cold
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/4 cup white wine vinegar
• 1/4 cup finely chopped marinated, 
  drained sundried tomatoes
• 3 tablespoons finely chopped parsley
• 3 tablespoons finely chopped green onion
• 2 tablespoons finely chopped olives
• 1 clove garlic, finely minced
• 1 teaspoon sugar
• 1/4 teaspoon dried basil
• 1 1/4 teaspoons lemon pepper
• 1/2 teaspoon kosher salt
• crushed red pepper to taste

1. Place Havarti and cream cheese in freezer for 15 minutes while marinade is prepared.
2. Whisk oil, red wine vinegar, white wine vinegar, sun dried tomatoes, parsley, green onion, olives, garlic, sugar, basil, lemon pepper, salt, and crushed red pepper together in a bowl until well combined; set aside.
3. Cut Havarti block in half lengthwise, then cut each piece into 1/4-inch slices, to form squares. Repeat with cream cheese.
4.  Alternate cheese squares in a shallow baking dish with slices standing on each edge and sandwiched against each other. These can be arranged in 2 to 4 rows, depending on the size of the casserole dish. Pour marinade over cheese, cover, and refrigerate for at least 4 hours, or up to overnight.
5. To serve, transfer slices to a serving platter so they are still arranged in an alternating fashion. Spoon some of the marinade over the top. Serve with crackers.