Recipe Courtesy of Oak Mountain Winery Ingredients:

2 blocks (8 oz each) white cheddar cheese
2 pkgs. (8 oz each) cream cheese, softened
3/4 cup chopped roasted sweet red peppers
1/2 cup Oak Mountain Tuscan Avocado Oil
1/4 cup Oak Mountain Pear Pomegranate Vinegar
1/4 cup Oak Mountain Dark Cherry Balsamic Vinegar 3 tbsp chopped green onions

Directions:

3 tbsp minced fresh parsley 2 tbsp minced fresh basil
1 tbsp sugar
3 garlic cloves, minced

In a 9 by 13-inch metal baking dish, combine all ingredients and whisk to blend. Put in the freezer and freeze for at least 3 to 4 hours making sure to stir every hour to create a chunky consistency. Serve in martini glasses. Garnish with canned peach segments.

1/2 tsp salt
1/2 tsp pepper
Toasted sliced French Bread or assorted crackers

Directions:

Slice each block of cheddar cheese into twenty 1/4” slices. Cut each block of cream cheese into 18 slices and sandwich between cheddar slices, using a knife to spread evenly. Create four 6” long blocks of cheese; place in 13 X 9” dish.

Serves 6-8

Combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt & pepper and pour over cheese. Cover and refrigerate overnight, turning once. Drain excess marinade. Serve cheese with bread or crackers.

Pair with Oak Mountain Winery 2011 Chardonnay