Servings:eight.
This is an easy way to make supermarket-quality manchego cheese taste extra special. Eat the cheese within 3 days. (I keep the infused olive oil refrigerated and use it within 10 days for sautéing.)
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- 1 cup extra-virgin olive oil; more if needed
- 3 large sprigs thyme
- 2 4-inch sprigs rosemary
- 1 small dried red chile, cut in half or thirds
- 8 oz. manchego (more aged is better), rind cut off, cut into 1/2- to 3/4-inch cubes
Nutritional Information
- Nutritional Sample Size based on eight servings, with 2 tsp. oil
- Calories (kcal) : 200
- Fat Calories (kcal): 170
- Fat (g): 19
- Saturated Fat (g): 8
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 7
- Cholesterol (mg): 30
- Sodium (mg): 170
- Carbohydrates (g): 0
- Fiber (g): 0
- Protein (g): 7
Preparation
- In a small saucepan, heat the 1 cup oil and the thyme, rosemary, and chile over medium heat until the oil is hot (160°F) and looks shimmery, about 2 minutes. Set aside to cool completely at room temperature.
- Put the manchego in a glass or ceramic bowl. Pour the olive oil, herbs, and chile on top. Add more oil to cover, if needed. Cover and refrigerate for at least 4 hours. Remove from the refrigerator a few hours before the party to return the oil to room temperature.
- To serve, transfer everything to a pretty bowl, with toothpicks alongside for spearing the cheese.
Ingredient Spotlight
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IN THIS RECIPEThyme
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FEATUREDSquash Blossoms
Reviews
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Reviews (1 review)
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scootertiger| 08/19/2009My definition of the perfect recipe....simple preparation and AMAZING results. This fits the bill. I made this recipe as an appetizer for a big Spanish themed dinner. I wanted something that could be done in advance and was kind of easy. The flavors were fantastic. I made a double recipe for 20 people and it was completely gone....and it was not the only appetizer I served.
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