Place first five ingredients in a small bowl and toss to combine. Refrigerate and marinate peppers at least an hour (they can be made several hours in advance of serving).
When ready to serve, set the cheese on serving plate. Surround the cheese with the peppers. Sprinkle peppers with parsley, if using. Set on the dining table and serve with sliced baguette or crackers to mound and spread the peppers and cheese on.
Note: Roasted red peppers are sold in jars in the pickle aisle and also in our deli department.
Recipe Options: Instead of using store-bought roasted red peppers, make your own. To do so, preheat the oven 375 degrees F. Set two medium red bell peppers in a parchment paper-lined pie plate or baking dish. Roast for 30 to 40 minutes, turning once or twice, until the skins are blistered. Remove the pan from the oven and cover with foil. Let the peppers sit 20 minutes. Uncover the peppers and slip off the skins. Cut the peppers in half, remove the seeds, slice and they are ready to use.