Total Time: 3 Hours 45 Mins
Yield: Serves 8 (serving size: about 1 1/2 oz. cheese)
This cheese display is so impressive, nobody will guess it barely took any effort. Meet your new favorite cheese—Manchego is a hard, semi-aged Spanish cheese made from sheep’s milk with a mildly sharp, nutty flavor. And when it’s infused with olive oil, it takes on a floral flavor that pairs wonderfully with olives and almonds. Marinate your Manchego as long as you can—two hours, minimum—so the mixture can really set in. Serve as an appetizer with crackers or bread, or set it out in place of a cheese board.
- 1large navel or Seville orange
- 1medium lime
- 1 cup extra-virgin olive oil, preferably Spanish or Californian
- 1/2 cup pitted and halved Castelvetrano olives
- 1/2 cup Marcona almonds
- 1(6-in.) rosemary sprig
- 1bushy thyme sprig
- 8 ounces Manchego cheese, sliced into 1/4-in. thick triangles
How to Make It
Slice 5 (1-inch) strips of zest from orange, and 3 (1-inch) strips of zest from lime. Cut orange and lime in half, and juice to yield 1/2 cup orange juice and 2 tablespoons lime juice. Combine juice and zest strips into a large bowl.
Add oil, olives, almonds, rosemary, and thyme to bowl with juice. Add cheese, and gently toss to coat. Cover and chill until infused, about 3 hours. Let stand at room temperature 30 minutes before serving.
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