Marinated Cheese with Herbs and Olive Oil
Any soft mild white cheese will work here. Fresh goat cheese shaped into logs or rounds, feta, even a stiff yogurt cheese like labneh would work. This cheese makes a nice spread for croutons or a tasty garnish for a salad.
Recipe information
Yield
makes 6 ounces
Ingredients
Preparation
Step 1
Cut into 1/2-inch rounds, slices, or wedges: 6 ounces goat or feta cheese.
Step 2
Place in a nonreactive container and add: 3/4 cup extra-virgin olive oil, 3 to 4 thyme sprigs, 2 to 3 bay leaves.
Step 3
Cover tightly and refrigerate for at least 1 day or up to 1 week.
Variations
Step 4
Use different herbs such as rosemary, marjoram, oregano, savory, or hyssop.
Step 5
Add a couple of dried hot peppers for a bit of heat.
Step 6
Add some whole spices such as black peppercorns, fennel, anise, cumin, or coriander.
Step 7
Add 1/4 cup rinsed and drained niçoise olives with the herbs.
Step 8
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.
Step 9
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.
