Marinated Olive and Cheese Ring

This recipe is FABULOUS!

Ir is much easier to make than it looks.  All you have to do is cut up cheese, put it in a circle, plop olives in the middle, and mix up a quick dressing.  Use whatever olives you like.  I just got a variety at the olive bar at our grocery store.  I used dried spices, but using fresh as directed would punch it up even more.  (1 Tbsp of most fresh herbs = 1 tsp dried)

It comes from the December 2013 issue of Taste of Home.

Marinated Olive and Cheese Ring

1 pkg cream cheese, cold (it's easier to cut it when it's cold)
1 pkg sharp cheddar (the recipe says white, but I liked the variation of white and yellow)
1/3 cup pimiento-stuffed olives
1/3 cup pitted Greek olives

1/4 cup balsamic vinegar
1/4 cup olive oil
1 Tbsp minced fresh parsley
1 Tbsp minced fresh basil or 1 tsp dried basil
2 garlic cloves, minced
1 jar 2 oz pimiento strips, drained and chopped

Toasted French bread baguette slices (I served it with crackers)

Cut cream cheese lengthwise in half; cut each half into 1/4 in slices.  On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices.  Place olives in center of ring.

In a small bowl, whisk vinegar, oil, parsley, basil, and garlic until blended.  Drizzle over cheese and olives.  Sprinkle with pimientos.

Refrigerate, covered, at least 8 hours or overnight.  Serve with baguette slices.