MARINATED CHEESE
8 servings
If making yogurt cheese to use here, salt it to taste after draining.
Warm in a medium skillet over medium heat until fragrant:
- ½ cup olive oil
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
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
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.