Marinated Cheese

Toss together a bit of garlic and lemon juice with peppercorns and Monterey Jack cheese for a simple and easy appetizer recipe.

9 users rated this recipe an average rating of 3.0
  • Makes: 12 servings
  • Prep: 20 mins
  • Chill: up to 3 days
  • Stand: 1 hr
Rate me!

Marinated Cheese
pound Monterey Jack or provolone cheese, cut into 3/4-inch cubes
cup extra-virgin olive oil
1 1/2
cup lemon juice
cloves garlic, sliced
1 1/2
teaspoons dried whole mixed peppercorns, cracked, or 1/2 tsp. ground black pepper
teaspoon fennel, cumin, or mustard seeds, crushed
  1. 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.
  2. To serve:
  3. Let cheese stand at room temperature for 1 hour before serving. Transfer cheese with marinade to a serving bowl. Makes 12 to 16 servings.
Nutrition Facts (Marinated Cheese)
    Per serving:
  • 224 kcal cal.,
  • 20 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 34 mg chol.,
  • 203 mg sodium,
  • 1 g carb.,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment: