Marinated Cheese
Recipe: #11326
November 25, 2013
Categories: Side Dishes, Cheese, Appetizers, Christmas, Cinco de Mayo, Easter, New Years, Thanksgiving Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, more
"Where I live, anything imported is a blue-moon luxury. So we learn to adapt! While planning a huge Thanksgiving appetizer platter, I thought marinated cheese would be wonderful, but most recipes I found used cheeses I simply can't afford here! You, however, can use all the wonderful array of affordable cheeses found wherever you live! If I were in the States, I would probably choose fresh mozzarella, feta, or goat cheese. This recipe is an adaptation of a wide array of recipes looked at and discarded for one reason or another - usually related to ingredient availability."
Original is 7 servings
Ingredients
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- Can use cheese of your choice. This would be great with feta, fresh mozzarella, goat cheese, manchego, etc. Those tiny fresh mozzarella balls are awesome too, and make a great presentation
Nutritional
- Serving Size: 1 (114.8 g)
- Calories 530.8
- Total Fat - 49.8 g
- Saturated Fat - 18.2 g
- Cholesterol - 79.7 mg
- Sodium - 977.1 mg
- Total Carbohydrate - 5.5 g
- Dietary Fiber - 0.4 g
- Sugars - 3.8 g
- Protein - 16.6 g
- Calcium - 530.3 mg
- Iron - 0.9 mg
- Vitamin C - 1.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a small heavy saucepan, heat the olive oil and garlic over medium heat until it starts to bubble gently. Allow to cook for one minute at a slightly lower heat, then remove from heat and cool for three minutes.
Step 2
Stir in bay leaves, lemon zest, chopped herbs, and peppercorns. Stir well and let it rest for two minutes.
Step 3
Add the vinegar, red pepper flakes, and salt to taste.
Step 4
Place the cheese cubes (or balls) in an airtight glass container and pour the mixture over the cheese, tossing to cover all the pieces. Refrigerate and allow to marinate at least overnight. You can toss it gently once or twice to ensure even coverage.
Step 5
To serve, place in a pretty serving bowl and allow to come to room temp for about 15 minutes before setting out.
I usually set out pretty party picks and serve with crostini, thinly sliced prosciutto (ouch!) and roasted red peppers.
Tips
- Airtight glass container
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