1 x 14oz jar roasted red peppers, drained and chopped
Instructions:
Place the cheese in a large container with a lid, alternating the cheese pieces so it looks nice. In a bowl, whisk together olive oil, vinegar, honey, basil, oregano, salt, pepper, green onions, garlic, basil, parsley and dill. Stir in the chopped red peppers. Pour the marinade over the cheese. Refrigerate at least 4 hours or overnight. Serve with crackers.