Marinated Dry Jack Cheese In Herbed Olive Oil Food

MARINATED CHEESE WITH HERBS AND OLIVE OIL

Steps:

• Cut into 1/2-inch rounds, slices, or wedges: 6 ounces goat or feta cheese.
• Place in a nonreactive container and add: 3/4 cup extra-virgin olive oil, 3 to 4 thyme sprigs, 2 to 3 bay leaves.
• Cover tightly and refrigerate for at least 1 day or up to 1 week.
• Variations
• Use different herbs such as rosemary, marjoram, oregano, savory, or hyssop.
• Add a couple of dried hot peppers for a bit of heat.
• Add some whole spices such as black peppercorns, fennel, anise, cumin, or coriander.
• Add 1/4 cup rinsed and drained niçoise olives with the herbs.
• Gently cook 2 or 3 peeled, halved garlic cloves in half of the olive oil until tender but not brown. Let the oil cool and pour over the cheese with the cooked garlic and the remaining oil.
• Remove the cheese from the oil, pat dry breadcrumbs all over the surface, and toast in a hot oven until brown and crisp, about 5 to 10 minutes. Serve with a garlicky salad.

HERB MARINATED CHEESE

Steps:

• Cut the cheese crosswise into 1/2-inch slices, and arrange on a serving platter.
• Sprinkle with onion, herbs, and red-pepper flakes. Drizzle with olive oil and vinegar. Season with salt and pepper.
• Let sit at room temperature for about 30 minutes. Serve with sliced bread.

MARINATED DRY JACK CHEESE IN HERBED OLIVE OIL

Steps:

• Layer the cheese, sage, basil and rosemary in a decorative jar.
• Add the peppercorns and garlic and pour the oil over the top until the cheese is completely covered.
• Cover and refrigerate up to one week until ready to serve.
• Bring to room temperature before serving.