1/2 cup cider vinegar
1/4 cup olive oil
1 teaspoon prepared basil pesto
1 teaspoon sugar
16 oz block extra sharp cheddar cheese
8 oz block cream cheese
4 oz jar chopped pimentos, drained
Combine the first 4 ingredients in a jar and shake. Cut the cheddar cheese, lengthwise, into 3 even sections. Cut the cream cheese, lengthwise, in half. Place one of the cheddar slices in an 8x8x2 inch dish. Top with a little of the marinate, then top with a cream cheese layer, add a little marinate and top with another cheddar slice. Repeat ending with a cheddar slice. Cover with remaining marinate and drained pimentos. Cover and marinate for 1-2 days. Flip over after 4 hours to let all of the cheese marinate. Set out for 1 hour before serving to “soften” up. Serve with crackers.