Nutrition Facts
4 servings
4
Recipe for Marinated Cheese Cubes
Revive the taste buds of your guests with this recipe for homemade marinated cheese cubes. Recipe and styling: Annelyse Chardon Photo credit: Julie Méchai.
Ingredients
300 Comté (or a mixture of Comté and aged cheese)
50 Olive oil
100 Sunflower oil
1 pinch Chili flakes
2 cloves Garlic
3 Fresh chopped rosemary
6 Freshly chopped thyme
1 Whole peppercorns
1 Lemon
Directions
1
Remove the leaves and chop the strands of thyme and rosemary. Mix with the oils, the chili, the crushed peppercorns, the lemon zest, and the garlic cloves crushed with the flat of the knife.
2
Cut the cheese into bite-sized cubes. Place them in a jar, pour oil over them. Close the jar, shake it, and let it marinate in the refrigerator for a minimum of 30 minutes, but ideally 24 hours for the flavors to blend well.
3
To finish Tip: prepare several jars and vary the flavors by adding to the oil 1 tablespoon of honey, or dried tomato confit, pesto, tapenade, etc. And above all, keep the oil! It will be delicious in a vinaigrette or for cooking fish or poultry.
Ingredients
Ingredients
300 Comté (or a mixture of Comté and aged cheese)
50 Olive oil
100 Sunflower oil
1 pinch Chili flakes
2 cloves Garlic
3 Fresh chopped rosemary
6 Freshly chopped thyme
1 Whole peppercorns
1 Lemon
Directions
Directions
1
Remove the leaves and chop the strands of thyme and rosemary. Mix with the oils, the chili, the crushed peppercorns, the lemon zest, and the garlic cloves crushed with the flat of the knife.
2
Cut the cheese into bite-sized cubes. Place them in a jar, pour oil over them. Close the jar, shake it, and let it marinate in the refrigerator for a minimum of 30 minutes, but ideally 24 hours for the flavors to blend well.
3
To finish Tip: prepare several jars and vary the flavors by adding to the oil 1 tablespoon of honey, or dried tomato confit, pesto, tapenade, etc. And above all, keep the oil! It will be delicious in a vinaigrette or for cooking fish or poultry.
Notes
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