As promised, the first of our summer appetizers.
This one is best if allowed to mellow for a day or two, although it can be enjoyed the same day it is made.
1 lb. of mild white cheese – Monterey Jack or Havarti are perfect
1/3 cup of olive oil
1/3 cup of Balsamic Vinegar
1 teaspoon of sugar
1 teaspoon of dried basil or 1 tablespoon of fresh basil, chopped fine
1/2 teaspoon of dried oregano or 2 teaspoons fresh oregano leaves
1 clove of garlic, cut in 1/4’s
Cut cheese into bite-sized cubes and place in a gallon zip-loc bag.
Combine remaining ingredients and mix well.
Pour over the cheese in the bag and seal bag tightly.
Refrigerate for at least two hours, preferably a day or so.
Gently shake bag occasionally to distribute marinade.
Pour into a pretty serving bowl, garnish with fresh basil or oregano and serve.
The White Oak Inn
Bed and Breakfast Foodie