It had never occurred to me to marinate cheese until Deb B did it for a house concert we were attending at Bryn S and Jack R’s house a few years ago.
I like manchego on its own – typically the more aged, the better. But I enjoy it even more with the added flavors of strong extra virgin olive oil, garlic, fresh rosemary and thyme, orange peel and red pepper flakes. Hopefully you may even have some fresh rosemary and thyme in your home garden at this time of year.
This is easy to make – heat the olive oil for a few minutes on the stove and add the flavor enhancing ingredients. Once this mixture is cool add bite-sized chunks of manchego and let it sit in the refrigerator for at least 8 hours and as long as three days.
This hors d’oeuvre stands on its own – just place some toothpicks alongside it for ease of serving since it will be oily. Or, you can pair it with baguette slices (good for soaking up olive oil) or plain crackers.
We brought this to a lovely dinner at Lisa and Sandy D’s house. Sandy was thrilled as it is keto-friendly. It is also both gluten-free and wheat-free. Plus it’s something you can make ahead of time and it only gets better.
We enjoyed a fabulous meal in the conservatory room looking out at this amazing 300 year old ash tree designated a William Penn Tree by Longwood Gardens. That means it was alive during the life of William Penn (1644 to 1718), the founder of the commonwealth of Pennsylvania.
Gluten-Free/Wheat-Free Note: Manchego is a gluten-free cheese.
| Marinated Manchego | Print |
- 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.
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