Marinated Dry Jack Cheese In Herbed Olive Oil Recipes

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.

WARM MARINATED OLIVES

Steps:

• Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
• Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

MARINATED CHEESE

Steps:

• in medium dish, line cheddar and mozzarella cheese slices on sides, alternating with cream cheese slices between each one.
• Drain tomatoes, reserving oil. Chop 1/4 cup tomatoes; reserve remaining tomatoes for another use.
• In the container of processor or blender, mix reserved oil from tomatoes, 1/4 cup chopped tomatoes, olive oil, vinegar, sugar, Italian seasoning, garlic salt, and crushed red pepper. Pulse until combined. Pour over cheese. Cover tightly, and refrigerate for four hours or up to overnight. Sprinkle with fresh parsley before serving. Serves 6 to 8.

MARINATED CHEESE

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.

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.

SPICY OLIVE OIL

Steps:

• Soak the bay leaves for a few minutes in hot water.
• Put the whole and dried chilis in a bottle.
• Add the bay leaves.
• Fill the bottle with olive oil.
• Shake well and let sit for 4 days, shaking at least once a day.
• The oil is now ready to use.
• You can add more olive oil if you find it is becoming too hot.