Monday, January 19, 2009

Marinated Cheese Salad

As if cheese wasn't already delicious enough, some genius came up with the concept of marinating it in olive oil with garlic and herbs. Add a toothpick and a loaf of olive bread and you've got an instant party. (Albeit a somewhat quiet party because everyone is so busy stuffing their faces with cheese.)

Munster, cheddar and gruyere are all delicious in this recipe. We usually mix two or three varieties of cheese -- our all time favorite is Trader Joe's English Cheddar with Caramelized Onions.

2 cups of cubed semi-soft cheese
1 tablespoon pink peppercorns (black is also okay)
1 large sprig of fresh rosemary, broken into a few pieces
3 cloves of garlic, peeled but left whole
olive oil

Cut the cheese into bite-sized pieces. Place in a bowl with the peppercorns, rosemary and garlic, then add enough olive oil to almost cover. Sprinkle on salt to taste, then leave to marinate, unrefrigerated, for about four hours.

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