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Manchego Marinated in Olive Oil & Herbs

Course Appetizer
Cuisine European
Prep Time 5 minutes
Cook Time 5 minutes
Chill 4 hours
Total Time 4 hours 10 minutes
Servings 8
Author Liz

Ingredients

  • 1 c. extra-virgin olive oil; more if needed
  • 3 large sprigs thyme
  • 2 sprigs rosemary about 4-inches long
  • 1 small dried red chile cut in half or thirds*
  • 8 oz. manchego cheese more aged is better, rind cut off, cut into 1/2- 3/4-inch cubes

Instructions

  1. Combine olive oil, thyme, rosemary, and chile in a small saucepan over medium heat until the oil is hot and shimmery, about 2 minutes. Remove from heat and allow to cool to room temperature.
  2. Put manchego in another bowl. Pour olive oil mixture on top. (If necessary, add more oil to cover.) Cover and refrigerate for at least 4 hours.

  3. A few hours before serving, remove dish from fridge and allow the cheese and olive oil to come to room temperature.

  4. To serve, transfer everything to a pretty bowl, with toothpicks alongside for spearing the cheese.

Recipe Notes

Substitution: Substitute 1 tsp. red pepper flakes if you cannot find a dried red chile.