Marinated Cheese with Herbs and Olive Oil

1. 1

   Cut into 1/2-inch rounds, slices, or wedges: 6 ounces goat or feta cheese.

2. 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.

3. 3

   Cover tightly and refrigerate for at least 1 day or up to 1 week.

4. 4

   Use different herbs such as rosemary, marjoram, oregano, savory, or hyssop.

5. 5

   Add a couple of dried hot peppers for a bit of heat.

6. 6

   Add some whole spices such as black peppercorns, fennel, anise, cumin, or coriander.

7. 7

   Add 1/4 cup rinsed and drained nicoise olives with the herbs.

8. 8

   Gently cook 2 or 3 peeled, halved garlic cloves in half of the olive oil until tender but not brown.

9. 9

   Let the oil cool and pour over the cheese with the cooked garlic and the remaining oil.

10. 10

    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.

11. 11

    Serve with a garlicky salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.