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- Makes: 12 to 16 servings
Up to 3 days
Monterey Jack or provolone cheese, cut into 3/4-inch cubes
extra-virgin olive oil
finely shredded lemon peel
dried whole mixed peppercorns, cracked, or 1/2 tsp. ground black pepper
fennel, cumin, or mustard seeds, crushed
Place cheese cubes in a resealable plastic bag or in a jar. In a screw-top jar combine oil, lemon peel and lemon juice, garlic, peppercorns, and crushed seeds. Cover and shake well. Pour mixture over cheese. Seal bag or cover jar. Turn to coat. Refrigerate, covered, up to 3 days, turning occasionally.
To serve, let cheese stand at room temperature for 1 hour before serving. Transfer cheese with marinade to a serving bowl. Makes 12 to 16 servings.
Servings Per Recipe 12, Riboflavin (mg) 0, pro. (g) 10, vit. C (mg) 3, cal. (kcal) 224, Thiamin (mg) 0, calcium (mg) 293, chol. (mg) 34, iron (mg) 0, Fat, total (g) 20, sodium (mg) 203, carb. (g) 1, Potassium (mg) 44, vit. A (IU) 292, sat. fat (g) 8, Folate (µg) 8, Monosaturated fat (g) 10, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0