HERB MARINATED CHEESE
Serve this quick appetizer with a hearty brown bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
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.
HERBED GOAT CHEESE
Steps:
- Find a small, wide-mouth canning jar or small glass vase (3 1/2 inches in diameter by 4 inches high), just large enough to hold the two goat cheeses on top of each other with a little room to spare. Cut each cheese in half horizontally, making 2 rounds from each. (A piece of dental floss makes this easier.)
- Place half of the first disk flat in the jar, sprinkle with salt and pepper, then with 1/2 teaspoon dill, 1 teaspoon basil, and a few red pepper flakes, and drizzle with 1/2 tablespoon olive oil. Place another disk of cheese on top and repeat the seasonings, herbs, and oil. Continue with the remaining cheese disks, piling one on top of the other with oil and seasonings in between. When all the disks are stacked and seasoned, drizzle 1 tablespoon of olive oil on top. Cover and set aside at room temperature for one hour or refrigerate for up to 24 hours. Serve at room temperature with bread or crackers for people to help themselves.
HERB-MARINATED FETA AND OLIVES
Categories Olive Appetizer Vegetarian Feta Basil Fall Cilantro Seed Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 appetizer servings
Number Of Ingredients 11
Steps:
- Combine cumin, coriander, and crushed red pepper in heavy small skillet over medium-high heat. Shake skillet gently until spices are fragrant, about 1 minute. Transfer to bowl. Add garlic, orange peel, and oil and stir to combine. Mix in olives, basil, and cilantro. Gently stir in feta. Cover and refrigerate at least 1 day. (Can be made 1 week ahead. Keep refrigerated.) Bring olive and cheese mixture to room temperature before serving.
- Transfer mixture to bowl and place on platter. Surround with baguette slices.
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 & GARLIC MARINATED FETA
Really nice on crackers or spread on Bruschetta! Updated 27/09/2006: As pointed out by NeonPrincess, light/lite olive oil is better to use. This is what I normally use and failed to document it. Thanks!!! :-)
Provided by Delicious Bits
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix into a jar with a good seal (eg. approx 200g glass coffee jar) 1/2 cup of oil and all other ingredients, except Feta Cheese.
- Cut Feta into approximately 2cm cubes. Add cubes to jar, a few at a time and then swirl oil to coat cheese.
- When as much cheese is in jar that will fit, cap jar and invert a few times to coat cheese thoroughly, then top up with more oil til all cheese is coated. Invert jar a few more times and refrigerate.
- The Olive Oil will solidify when refrigerated. Use in salads or serve at room temperature with crusty bread. Reserve marinated oil to use in dressings.
- Marinate for at least 24 hours, will keep in refrigerator for up to 2 months.
MARINATED GREEK FETA CHEESE
This is a easy recipe and it makes a great gift. Feta cheese is marinated in olive oil with several herbs (I use fresh out of my herb garden when I can). You can keep it in chunks or drain it and mash to serve as a spread. Put in a decorative jar or covered bowl and give with crisp pita chips for a delicious gift!
Provided by nannie jo
Categories Spreads
Time 25m
Yield 2 half pints
Number Of Ingredients 7
Steps:
- Place feta cheese in a bowl.
- In a jar with a tight fitting lid, add all the other ingredients and cap jar.
- Shake until well blended.
- Pour over feta and stir gently as not to break up cubes.
- Divide mixture between 2 half pint jars with lids.
- Store in the fridge for up to a week.
- To serve, let cheese come to room temp for about 30 minutes.
- Serve with assorted crackers, chips or crisp breads.
- Makes 2 half pint jars.
- To serve as a spread, mash cheese with some of the marinade to desired thickness.
Nutrition Facts : Calories 578, Fat 41.4, SaturatedFat 20.4, Cholesterol 107, Sodium 1364.6, Carbohydrate 39.3, Fiber 13.5, Sugar 5.6, Protein 23
MARINATED CHEESE
This is a very colorful and tasty appetizer. Because it has such a stunning presentation, it is a great appetizer for the holidays. I take this to every function and gathering we attend - only because everyone else requests it!
Provided by trish555
Categories Appetizers and Snacks Cheese
Time 8h20m
Yield 16
Number Of Ingredients 12
Steps:
- In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.
- Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
- To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 1.4 g, Cholesterol 30.1 mg, Fat 16.3 g, Fiber 0.2 g, Protein 4.7 g, SaturatedFat 7 g, Sodium 203.2 mg, Sugar 0.5 g
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