Marinated Cheese
Recipe from
Better Homes and Gardens
Toss together a bit of garlic and lemon juice with peppercorns and Monterey Jack cheese for a simple and easy appetizer recipe.
Servings:
Makes 12 to 16 servings.
Ingredients
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1 lb.Monterey Jack or provolone cheese, cut into 3/4-inch cubessee savings
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1/2 cupextra-virgin olive oilsee savings
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1-1/2 tsp.finely shredded lemon peelsee savings
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1/4 cuplemon juicesee savings
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3 clovesgarlic, slicedsee savings
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1-1/2 tsp.dried whole mixed peppercorns, cracked, or 1/2 tsp. ground black peppersee savings
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1 tsp.fennel, cumin, or mustard seeds, crushedsee savings
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Directions
1.
Place cheese cubes in a resealable plastic bag or in a jar. In a screw-top jar combine oil, lemon peel and lemon juice, garlic, peppercorns, and crushed seeds. Cover and shake well. Pour mixture over cheese. Seal bag or cover jar. Turn to coat. Refrigerate, covered, up to 3 days, turning occasionally.
2.
To serve: Let cheese stand at room temperature for 1 hour before serving. Transfer cheese with marinade to a serving bowl. Makes 12 to 16 servings.
Nutrition information
Per serving: Calories 224, Total Fat 20 g, Saturated Fat 8 g, Monounsaturated Fat 10 g, Polyunsaturated Fat 1 g, Cholesterol 34 mg, Sodium 203 mg, Carbohydrate 1 g, Total Sugar 0 g, Fiber 0 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 5%, Calcium 29%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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