Marinated Cheese

marinated cheese

In this recipe for Marinated Cheese, pecan oil provides a subtle backdrop to nutty Manchego and Parmesan, tart Champagne vinegar, and fragrant rosemary. Serve it as an elegant appetizer at your next gathering or add a pretty bow and give jars as gifts this holiday season.

Marinated Cheese
Serves 8
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  1. 1½ to 2 cups pecan oil
  2. 6 sprigs rosemary, divided
  3. 8 ounces Manchego cheese, cubed
  4. 8 ounces Parmesan cheese, cubed
  5. ½ cup toasted pecans
  6. 2 tablespoons pink peppercorns
  7. 2 tablespoons Champagne vinegar
  1. In a medium saucepan, heat oil over medium-high heat until hot. Add 4 sprigs rosemary, and let cool completely. Discard rosemary.
  2. In 2 (8-ounce) jars, divide cheese, pecans, pink peppercorns, and remaining 2 sprigs rosemary. Top each with 1 tablespoon vinegar. Divide oil between jars. Cover and refrigerate up to 1 week.
Louisiana Cookin



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