Chill and slice the cheeses

• Place the dill havarti in the freezer for about 15 minutes to firm it up.
• Cut the havarti block in half lengthwise, then slice it into thin squares.
• Cut the cream cheese block in half lengthwise and slice it the same way.

Arrange the cheese in the dish

• Stand the cheese slices on edge in a shallow serving dish, alternating havarti and cream cheese squares.
• Arrange them in a single row or two parallel rows depending on the size of your dish.

Mix the marinade

• Combine the olive oil, white wine vinegar, red wine vinegar, parsley, green onion, sun-dried tomatoes and kalamata olives.
• Add a drizzle of sun-dried tomato oil and a splash of olive brine.
• Stir in the garlic, sugar, oregano, lemon pepper, crushed red pepper and salt and mix well.

Marinate the cheese

• Pour the marinade evenly over the cheese so every slice is coated.
• Cover and refrigerate for at least 8 hours, ideally overnight.

Serve

• Transfer the slices to a platter, keeping the alternating pattern.
• Spoon some of the extra marinade over the top.