Marinated Cheese
- 15m Prep Time
- 5m Cook Time
- 20m Ready In
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8 servings If making yogurt cheese to use here, salt it to taste after draining.
Ingredients
- ½ cup olive oil
- 2 garlic cloves, thinly sliced
- 12 black peppercorns
- 3 large sprigs rosemary or 6 sprigs thyme
- ¼ teaspoon salt
- Pinch of red pepper flakes
- 8 ounces fresh mozzarella, cut into 1-inch cubes, or small mozzarella balls (bocconcini)
- 8 ounces soft goat cheese
- 8 ounces feta, cut into ¾-inch cubes
- 1 8 ounces Yogurt Cheese, rolled into small balls (opens in new tab)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- ½ cup olive oil
- 2 garlic cloves, thinly sliced
- 12 black peppercorns
- 3 large sprigs rosemary or 6 sprigs thyme
- ¼ teaspoon salt
- Pinch of red pepper flakes
- 8 ounces fresh mozzarella, cut into 1-inch cubes, or small mozzarella balls (bocconcini)
- 8 ounces soft goat cheese
- 8 ounces feta, cut into ¾-inch cubes
- 1 8 ounces Yogurt Cheese, rolled into small balls
Let's Cook
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Step 1.
Warm in a medium skillet over medium heat until fragrant: ½ cup olive oil
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Step 2.
Add: 2 garlic cloves, thinly sliced; 12 black peppercorns; 3 large sprigs rosemary or 6 sprigs thyme; ¼ teaspoon salt; Pinch of red pepper flakes
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Step 3.
Remove from the heat and let cool to room temperature. Remove and discard the rosemary or thyme sprigs. Place in a bowl or on a serving plate one of the following: 8 ounces fresh mozzarella, cut into 1-inch cubes, or small mozzarella balls (bocconcini); 8 ounces soft goat cheese; 8 ounces feta, cut into ¾-inch cubes; 8 ounces Yogurt Cheese, rolled into small balls
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Step 4.
Pour the oil over the cheese and let stand at room temperature for several hours, or cover and refrigerate for up to 4 days. Bring to room temperature before serving.
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