Marinated Olive and Cheese Plate

• Use any cheese you want and as much as you need for your group.  For mine above I used four packages of various cheeses.   I also doubled the marinade amounts. 

1. In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.

• 1/3 cup pimiento-stuffed olives
• 1/3 cup pitted Greek olives
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 2 garlic cloves, minced
• 1 jar (2 ounces) pimiento strips, drained and chopped
• Toasted French bread baguette slices