Marinated Manchego

The only thing more crowd-pleasing than cheese, is marinated cheese.  If Manchego isn't your thing, go for any semi-firm cheese like white cheddar, Gouda, or Monterey Jack.  They go just as well with the notes of bright citrus and sweet cooked garlic.


  • 1 head of garlic, cloves separated and peeled (about 12 cloves)
  • 1 small orange, quartered through stem end, thinly sliced crosswise, seeds removed
  • ½ cup extra-virgin olive oil
  • 3 sprigs rosemary
  • Kosher salt
  • 1 lb. young Manchego cheese, cut or broken into ¾" pieces


  • 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


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