Wide awake after a hideously long and grueling retail shift that ran late on December 24th (last minute shoppers have NO sense of humor, or even humanity sometimes), I decided to make just one more thing... Saw this post and the deed was done! Looked great, and I had everything on hand – in one form or another... Sliced a block (8 oz) of aged, seriously sharp white cheddar, and attempted with the same sized package of cream cheese. Cream cheese didn't want to slice so I simply “shmeered”, and used only about 2/3rds of it. Arrange on a platter (I used a pie plate) The only olives on hand were from a jar and a can, but as it marinated overnight I wasn't worried. Drained and mixed the third cup of each, topped the cheeses, and decided I wanted more. So I ended up doubling the olives – just my choice, as it is yours Now, the marinade is SO basic I had to resist messing with it: one quarter cup each balsamic vinegar and olive oil, chopped garlic, one Tablespoon each fresh parsley and basil (or one teaspoon each of dry, which was my only last minute option) – I made this first and let it all soak a while. Give it a good whisk before you drizzle it over the olives and cheese. Sprinkle with chopped pimento, then wrap and chill for at least 8 hours. Even Christmas morning it was possible to find baguettes, which I sliced and toasted. While I thought that this dish would not have been hurt by a generous grating of black pepper, brother Jeff thought the balance of flavors was “spot on” as it was. Be aware – the bottom of the cheese slices WILL turn dark – they're supposed to!!! So let's see. We've got: Spanish olives, Greek olives, NY cheese, Phila cheese, French bread, Italian balsamic and basil, and, well, EVERYONE claims garlic.... Yep, it's a mash up of the best kind! I almost missed this for my family gathering... I hear there's this party sometime next week?