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This is an easy way to make supermarket-quality manchego cheese taste extra special. Eat the cheese within 3 days. (I keep the infused olive oil refrigerated and use it within 10 days for sautéing.)Serves eight.
ingredients
1 cup extra-virgin olive oil; more if needed
3 large sprigs thyme
2 4-inch sprigs rosemary
1 small dried red chile, cut in half or thirds
8 oz. manchego (more aged is better), rind cut off, cut into 1/2- to 3/4-inch cubes
how to make
In a small saucepan, heat the 1 cup oil and the thyme, rosemary, and chile over medium heat until the oil is hot (160°F) and looks shimmery, about 2 minutes. Set aside to cool completely at room temperature.
Put the manchego in a glass or ceramic bowl. Pour the olive oil, herbs, and chile on top. Add more oil to cover, if needed. Cover and refrigerate for at least 4 hours. Remove from the refrigerator a few hours before the party to return the oil to room temperature.
To serve, transfer everything to a pretty bowl, with toothpicks alongside for spearing the cheese.
From Fine Cooking 81, pp. 78
photo: Scott Phillips
