Marinated Cheese Rounds With Whole Spices Recipes

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.

HERB MARINATED CHEESE

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.

MARINATED GOAT CHEESE RECIPE

Steps:

• Chop all of the fresh herbs.
• Slice the cheese into rounds 1 inch thick. Arrange in 1 layer in a serving dish. Place the garlic pieces around the cheese, remove them later if you wish. Sprinkle the cheese with the herbs, chili flakes, peppercorns, olives and tomatoes. Pour the olive oil over the goat cheese.
• Cover and let marinate for a few hours at room temperature. Remove the garlic and allow the cheese to come to room temperature before serving.
• Serve this wonderful gourmet appetizer with crackers, sliced French stick bread or mini pitas.

MARINATED CHèVRE CHEESE | GOAT CHEESE APPETIZER

Steps:

• Allow your log of goat cheese to rest on the serving platter.
• Slice the cheese halfway through, every inch or so along the distance of the log. This allows the marinade to immerse into the goat cheese!
• Next, you'll begin by finely chopping the fresh thyme and basil.
• In a small bowl, combine herbs, salt and pepper, garlic, red pepper flakes and olive oil.
• If you'd like to add pine nuts, you're welcome to do so! Simply chop them finely or run them through your food processor for an added touch of texture.
• Just before serving, pour olive oil mixture directly over your chevre cheese.

SPICY CHEESE ROUNDS

Steps:

• Using a mixer beat together all the ingredients until a dough ball forms. The dough will look shaggy. Put the dough onto a clean, floured work surface and roll into a 15-inch long log that measures about 1 ½-inches in diameter. Wrap the log in plastic wrap and freeze for 1 hour.
• Preheat the oven to 400 degrees. Unwrap chilled dough and slice into very thin (1/8-inch thick) coins. Arrange the cheese rounds in a single layer slightly apart on an ungreased baking sheet. Bake for 12-15 minutes, until the rounds begin to brown on the edges. Allow them to cool slightly before serving.

KETO MARINATED CHEESE

Steps:

• Place Cheddar cheese and cream cheese in the freezer for 20 minutes to firm up before slicing.
• Meanwhile, combine olive oil, vinegar, parsley, basil, green onions, garlic, pimento, sugar, salt, and pepper in a lidded jar. Cover tightly and shake vigorously. Set marinade aside.
• Remove cheeses from the freezer. Cut block of Cheddar cheese in half lengthwise, then crosswise into 1/4-inch slices. Set aside. Cut the block of cream cheese following the same procedure. Arrange alternating Cheddar and cream cheese slices standing on edges in a shallow baking dish. Pour marinade over cheese. Cover and refrigerate at least 8 hours.
• Transfer cheese slices to a serving platter in the same alternating pattern. Spoon marinade over the cheese.

MARINATED CHEESE ROUNDS WITH WHOLE SPICES

Steps:

• Divide the cheeses between the jars. (It's not necessary for them to rest on the bottom.)
• Divide the coriander, peppercorns, herbs and lemon peel on top of the cheeses. Gently pour in olive oil to fill the jars.
• Close the jars tightly and refrigerate for about a week before serving.
• Store in the refrigerator for up to two months. Serve the cheeses with toasts, crackers or salad. When the cheeses are gone, use the remaining oil in vinaigrettes.

MARINATED CHEESE ROUNDS WITH WHOLE SPICES

Steps:

• 1.Divide the cheeses between the jars. (It's not necessary for them to rest on the bottom.) 2.Divide the coriander, peppercorns, herbs and lemon peel on top of the cheeses. Gently pour in olive oil to fill the jars. 3.Close the jars tightly and refrigerate for about a week before serving. 4.Store in the refrigerator for up to two months. Serve the cheeses with toasts, crackers or salad. When the cheeses are gone, use the remaining oil in vinaigrettes