What You’ll Need
- 8-12 oz cheese (soft goat or sheep’s milk)
- 1 tsp thyme (dry, or 2 sprigs fresh)
- 1 tsp rosemary (dry, or 2 sprigs fresh)
- 3-4 cloves garlic (large)
- 1/2 tsp black pepper
- 8-12 oz olive oil (extra virgin)
How to Make It
Note – Use soft or semi-cured goat’s milk cheese (queso de cabra) for this marinated cheese in olive oil recipe. Note, this is not the chevre style goat cheese. If it is difficult to find a goat cheese in this style, try a sheep’s milk cheese from La Mancha (Manchego). If you aren’t able to buy these kinds of Spanish cheeses, you may substitute Greek Feta cheese. Most importantly, the cheese you select for this tapa should be soft, but this recipe is not suitable for a cheese that is spreadable like cream cheese.
- This goat cheese marinated in olive oil tapas recipe makes about 8 servings. It can be easily doubled or tripled if you buy more glass jars.
- Peel the garlic cloves, then mince. Place the garlic, thyme, rosemary and pepper into a large mouth glass jar that is clean and dry. Mason jars or pasta sauce jars work well. Pour half of the olive oil into the jar.
- Cut the cheese into 1-inch cubes and place them into jar. Pour the rest of the olive oil into the jar to cover the cheese.
- Cover the opening with a piece of waxed paper and rubber band before placing in the refrigerator, so it will breathe.
- Allow to marinate for at least 24 hours. Store for up to 3 weeks in the refrigerator.
