10 April 2013

Marinated Manchego Cheese

I know the title seems odd, yet the concept is not. What to do with the last bits of cheese in the drawer that you're not using? Friends coming over this weekend and you need something to serve up that isn't SO time consuming in the kitchen? Or possibly, you just want to see the sunshine through a beautiful jar filled with spring-ish green, fresh herbs and bits of colorful peppercorns waiting for your family to come through the door and share fabulous food together? My favorite wine to pair this with is a Tempranillo from Spain! Enjoy!


½ cup Extra Virgin Olive Oil, best quality
1 Pound Manchego, Pecorino or hard cheese of choice; rind removed and cut into 1 inch chunks
½ Tablespoons whole Peppercorns
½ Tablespoons Fresh Rosemary, Thyme or Oregano; washed and torn to small clusters

In a small crock or jar with lid, combine all ingredients and let sit for at least an hour at room temperature.

The cheese can be stored in fridge for up to a week, but the olive oil will solidify, so bring it to room temperature before serving. You could also add olives, sundried tomatoes or roasted peppers of your choice to the mix as well.

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