April 26, 2017
Dairy, Cheese, Appetizers,
Cooking For A Crowd, Make-Ahead, Christmas, Entertaining, New Years, Summer, Refrigerator, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Sugar-Free, Vegetarian, Herbs, Spring, Kosher Dairy more
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"This makes good use of herbs I grow.
Serve with baguette slices.
Recipe source: Cooking Light (April 2017)
Cook time is refrigeration and cook time (8 hours refrigeration time)"
Combine first 7 ingredients (-olive oil) in a saucepan over low heat and cook for 20 minutes. Let oil mixture cool to room temperature in pan.
Slice cheese log into 24 (1/4 inch thick) rounds. Pour some of the cooked oil mixture into a 13 x 9 inch glass or ceramic baking dish. Place cheese rounds in dish in a single layer. Pour remaining oil mixture over cheese to cover, distributing herbs and pepper on top of the cheese rounds. Cover pan with plastic wrap and refrigerate for 8 hours or overnight.
Serve cheese with a slotted spoon, reserving oil for another use.
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