Author: Nicole
- 1 pound mild/young manchego, rind removed and cut into bite-sized cubes
- ½ cup flavorful extra virgin olive oil
- 4 cloves of garlic, skins removed and smashed
- 3 sprigs of fresh rosemary
- 6 sprigs of fresh thyme
- 3 orange peels, about 2-inches in length
- ½ teaspoon red pepper flakes
- For serving: baguette slices or crackers plus toothpicks
- In a small sauce pan, heat olive oil over medium-low heat until shimmering – about 2 to 3 minutes. Watch carefully as you don’t want it to get too hot.
- Add garlic, rosemary, thyme, orange peels and red pepper flakes. Heat for an additional 3 minutes. Remove from heat and cool to room temperature.
- Transfer to a shallow dish so that the cheese is covered as much as possible with oil. Refrigerate for at least 8 hours and up to 3 days.
- Remove from refrigerator an hour before serving.
- Serve baguette slices or crackers plus toothpicks.
Recipe by Riegl Palate at https://www.rieglpalate.com/marinated-manchego/
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