Step 1

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

Step 2

In a small bowl, whisk the vinegar, olive oil, parsley, basil and garlic until blended, then drizzle the mix over the cheeses and olives. Sprinkle the pimientos over the top. Refrigerate the plate, covered, for at least eight hours or overnight. Serve with baguette slices.