Marinated Cheese

Hello there!  Who loves cheese?  I certainly do.  For a few years I battled lactose intolerance and the only thing I really missed eating was cheese… not ice cream, milk or yogurt.  Just cheese.  Now that I’m back on the dairy bandwagon I eat cheese with reckless abandon (all for the sake of calcium, right??) and this recipe is one of my favorite ways to gobble it up.

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I am probably too well known for serving a cheese platter with crackers and meats when hosting at my house and this recipe makes serving such a simple appetizer feel a little more special – and the prep is really simple!  Just make sure you allow at least 4 hours for this cheese to marinate in the refrigerator so that the garlic, herbs and oil can mix together and infuse into the cheese.

A big thanks to my friend Ann for sharing this recipe with me!

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Marinated Cheese
Cubes of Monterey Jack cheese marinated in garlic, herbs and olive oil.
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Prep Time
5 min
Total Time
4 hr 5 min
Prep Time
5 min
Total Time
4 hr 5 min
Ingredients
  1. 8oz Monterey Jack cheese, block
  2. 1/2 cup olive oil, good quality
  3. 2 gloves garlic, finely minced
  4. 1/2 tsp dried parsley
  5. 1/2 tsp dried oregano
  6. 1/2 tsp dried basil
  7. A pinch of salt
Instructions
  1. Cube the cheese by slicing the block into long slices, then cut each slice into 3-4 long sticks of cheese. Cut these sticks into cubes of cheese.
  2. Place cubes of cheese in a medium bowl, then top with herbs, garlic, salt and olive oil.
  3. Stir gently to combine.
  4. Cover tightly and refrigerate at least 4 hours to allow the flavors to meld.
  5. Serve cold or at room temperature with toothpicks. Great on an appetizer platter with other meats, crackers, dips and cheeses.
Notes
  1. If you cannot find a block of Monterey Jack cheese you can use Mozzarella instead. Also, the infused olive oil is delicious to use as a dip for slices of baguette!
Adapted from Ann LaPorte
Adapted from Ann LaPorte
In Bryna's Kitchen http://www.inbrynaskitchen.com/