French-Style Mar­i­nated Cheese

El Dorado News-Times - - Savor -

Serv­ings: 1 jar

6 ounces Jarls­berg Orig­i­nal, Lite or Hick­ory Smoked Cheese

2 ounces black or green olives

1 small leek, bulb only (or small shal­lot)

1 ta­ble­spoon fresh oregano or tar­ragon (or equiv­a­lent dried)

1 tea­spoon green or black pep­per­corns

2 sprigs fresh thyme (or equiv­a­lent dried)

1 clove gar­lic

2 ta­ble­spoons white wine vine­gar

4 ta­ble­spoons ex­tra-vir­gin olive oil

1 glass can­ning jar

Cube cheese and thinly slice olives and leek. Finely chop oregano and pep­per­corns, and finely mince thyme and gar­lic.

Whisk vine­gar To make mari­nade: with oil, oregano, pep­per­corns, thyme and gar­lic. Layer cheese, olives and leeks in­side jar. Cover with mari­nade and seal tightly.

Place jar in re­frig­er­a­tor to mar­i­nate 1 day. For best re­sults, use within 3 days.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.