Ingredients
- 3/4 cup oil (extra-virgin olive oil the best you can afford, because you will taste it)
- 6 garlic cloves, thinly sliced
- 2 bay leaves
- 1 teaspoon lemon zest, finely grated
- 3 tablespoons chopped fresh herbs (I use basil, thyme, oregano, and parsley)
- 1 teaspoon peppercorns (rainbow white, black and pink peppercorn mix)
- 1/2 tsp red wine vinegar (to taste, but an amount was required) sherry vinegar or balsamic is good too
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 teaspoon Kosher salt, or to taste
- 1 pound queso fresco (cut into 1/2 inch cubes, 16 ounces)
- 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
How to Make
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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.
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Step 2: Stir in bay leaves, lemon zest, chopped herbs, and peppercorns. Stir well and let it rest for two minutes.
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Step 3: Add the vinegar, red pepper flakes, and salt to taste.
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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.
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Step 5: To serve, place in a pretty serving bowl and allow to come to room temp for about 15 minutes before setting out.
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I usually set out pretty party picks and serve with crostini, thinly sliced prosciutto (ouch!) and roasted red peppers.
Tips & Variations
- Airtight glass container
We hope you enjoy this recipe!
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