Best Marinated Manchego Recipes

MARINATED MANCHEGO CHEESE

Steps:

• Cut the cheese into bite sized pieces (1-inch by 1-inch). Leave the cheese's rind on. It acts as a stabilizer for the cheese pieces (don't worry if your cheese doesn't have the rind. This recipe will still work out. It is just more helpful and fancier when the rind is left).
• Mix together the oil, peppercorns, garlic, and herbs. Pour over cheese in a small bowl. Cover and chill for up to 3 days.

SOURDOUGH BREAD WITH MARINATED MANCHEGO CHEESE AND ROASTED PEPPERS

Steps:

• Whisk oil, green onions, shallot, and cumin seeds in small bowl to blend. Season dressing to taste with salt and pepper. Arrange cheese slices in 13x9x2-inch baking dish. Place 1 roasted pepper strip atop each cheese slice. Pour dressing over; cover and refrigerate overnight. Let stand at room temperature 1 hour before using.
• Top each baguette slice with 1 cheese and roasted pepper stack. Drizzle with dressing from baking dish. Place on platter and serve.

MARINATED MANCHEGO

Steps:

• Cook garlic, orange, and oil in a small saucepan over medium heat, stirring occasionally, until garlic starts to turn golden, 10-12 minutes. Remove from heat and add rosemary sprigs. Season with salt and let cool.
• Pour garlic mixture into a medium bowl, add cheese, and gently toss to coat cheese. Cover and chill at least 12 hours before serving.
• Do Ahead
• Cheese can be marinated 3 days ahead. Keep chilled.

MARINATED MANCHEGO WITH ORANGE PRESERVE

Steps:

• Heat oven to 350°F. Cut 1/4" off top of garlic bulb and place on a sheet of foil. Drizzle with oil; season with salt. Wrap tightly in foil and bake until skin is golden brown and cloves are tender, 35-40 minutes. Let cool. Squeeze cloves into a large bowl.
• Meanwhile, cut 1/4" off top and bottom of orange and cut lengthwise into quarters. Remove flesh from each quarter, not including white pith, from peel in 1 piece (save peels). Squeeze juice from flesh into a small bowl; set aside. Cut peel into 1/4" pieces and place in a small saucepan; pour in cold water to cover by 1". Bring to a boil then drain; repeat process twice more to remove bitterness. Return orange peels to saucepan and add sugar, reserved orange juice, and 1/2 cup water. Bring to a boil; reduce heat and simmer, stirring occasionally, until peels are soft and liquid is syrupy, 20-30 minutes. Let orange preserve cool.
• Add orange preserve, Manchego, rosemary, thyme, and remaining 1 1/2 cups oil to bowl with garlic and gently toss to combine. Cover and chill at least 12 hours.
• Bring marinated Manchego to room temperature before serving with bread.
• Do Ahead
• Manchego can be marinated 5 days ahead. Cover and chill.

MARINATED MANCHEGO CHEESE WITH HERBS AND ORANGE ZEST

Steps:

• Cut the cheese into bite-size cubes. Put the cheese in a bowl with the remaining ingredients and stir well. Cover and let stand at cool room temperature for 24 hours, stirring often to redistribute the seasonings. With a slotted spoon, transfer the cheese cubes to a serving bowl or plate and serve with toothpicks.

TAPAS MARINATED MANCHEGO CHEESE

Steps:

• Cut cheese into bitesize pieces, removing any hard rind, and put in a small bowl. Combine the oil, vinegar, peppercorns, garlic, thyme or tarragon and pour over the cheese. Cover with ckear film for up to 3 days.