Best 5 Marinated Cheese Rounds With Whole Spices Recipes

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**Marinated Cheese Rounds with Whole Spices: A Culinary Delight for Cheese Enthusiasts**

Indulge in a delectable journey of flavors with marinated cheese rounds, a culinary creation that elevates cheese appreciation to new heights. This article presents a collection of irresistible recipes that transform simple cheese into extraordinary culinary gems. From the classic combination of herbs and garlic to the exotic fusion of spices, each recipe promises a unique taste experience. Discover the art of marinating cheese and explore the diverse range of flavors that await you. Embark on a culinary adventure and savor the exquisite taste of marinated cheese rounds, perfect for entertaining guests or enjoying as a delightful snack.

Here are our top 5 tried and tested recipes!

MARINATED CHEESE



Marinated Cheese image

This is a very colorful and tasty appetizer. Because it has such a stunning presentation, it is a great appetizer for the holidays. I take this to every function and gathering we attend - only because everyone else requests it!

Provided by trish555

Categories     Appetizers and Snacks     Cheese

Time 8h20m

Yield 16

Number Of Ingredients 12

½ cup olive oil
½ cup white wine vinegar
1 (2 ounce) bottle diced pimento, drained
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions
3 cloves garlic, minced
1 teaspoon sugar
¾ teaspoon dried basil
½ teaspoon salt
½ teaspoon ground black pepper
1 (8 ounce) package Cheddar cheese
1 (8 ounce) package cream cheese, cold

Steps:

  • In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.
  • Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
  • To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers.

Nutrition Facts : Calories 168.6 calories, Carbohydrate 1.4 g, Cholesterol 30.1 mg, Fat 16.3 g, Fiber 0.2 g, Protein 4.7 g, SaturatedFat 7 g, Sodium 203.2 mg, Sugar 0.5 g

MARINATED CHEESE WITH HERBS AND OLIVE OIL



Marinated Cheese with Herbs and Olive Oil image

Categories     Salad     Cheese     Olive

Yield makes 6 ounces

Number Of Ingredients 4

6 ounces goat or feta cheese
3/4 cup extra-virgin olive oil
3 to 4 thyme sprigs
2 to 3 bay leaves

Steps:

  • Cut into 1/2-inch rounds, slices, or wedges: 6 ounces goat or feta cheese.
  • Place in a nonreactive container and add: 3/4 cup extra-virgin olive oil, 3 to 4 thyme sprigs, 2 to 3 bay leaves.
  • Cover tightly and refrigerate for at least 1 day or up to 1 week.
  • Variations
  • Use different herbs such as rosemary, marjoram, oregano, savory, or hyssop.
  • Add a couple of dried hot peppers for a bit of heat.
  • Add some whole spices such as black peppercorns, fennel, anise, cumin, or coriander.
  • Add 1/4 cup rinsed and drained niçoise olives with the herbs.
  • Gently cook 2 or 3 peeled, halved garlic cloves in half of the olive oil until tender but not brown. Let the oil cool and pour over the cheese with the cooked garlic and the remaining oil.
  • Remove the cheese from the oil, pat dry breadcrumbs all over the surface, and toast in a hot oven until brown and crisp, about 5 to 10 minutes. Serve with a garlicky salad.

MARINATED CHEESE ROUNDS WITH WHOLE SPICES



Marinated Cheese Rounds with Whole Spices image

Goat cheese is no longer the trendy dairy avatar that it was in the 1980s, but it deserves to be rediscovered. The fresh cheese can be chalky, but in this recipe, the rounds are softened in olive oil for a week, giving them a lush, spreadable texture. Cheese and oil both absorb the taste of bay leaf, black pepper, rosemary and lemon, and the pink peppercorns add crunch, perfume and festive color.

Provided by Julia Moskin

Categories     easy, appetizer

Time 20m

Yield Two or three jars

Number Of Ingredients 9

6 small goat cheeses, 2 to 3 ounces each, or 1 log goat cheese, 10 to 12 ounces, cut into 6 pieces
2 teaspoons coriander seeds
2 teaspoons pink peppercorns
2 teaspoons black peppercorns
1 large sprig rosemary, cut into 6 pieces, or 1/2 teaspoon dried rosemary
2 or 3 bay leaves
2 or 3 strips lemon peel
2 to 3 cups extra-virgin olive oil
2 or 3 wide-mouth 1-pint or 1/2-liter jars

Steps:

  • Divide the cheeses between the jars. (It's not necessary for them to rest on the bottom.)
  • Divide the coriander, peppercorns, herbs and lemon peel on top of the cheeses. Gently pour in olive oil to fill the jars.
  • Close the jars tightly and refrigerate for about a week before serving.
  • Store in the refrigerator for up to two months. Serve the cheeses with toasts, crackers or salad. When the cheeses are gone, use the remaining oil in vinaigrettes.

MARINATED GOAT CHEESE



Marinated Goat Cheese image

These are especially nice to have on hand for adding to salads and quick toasted open-faced sandwiches. Place a round on a piece of bread, pop it in a toaster oven and toast 3 to 4 minutes.

Provided by Martha Rose Shulman

Categories     easy, dips and spreads

Time 15m

Yield 4 or 5 rounds of marinated goat cheese

Number Of Ingredients 7

1 teaspoon mixed red, black and white peppercorns, lightly crushed
2 garlic cloves, peeled
2 bay leaves, broken into pieces
About 3 ounces goat cheese (in a log)
2 sprigs thyme
2 sprigs rosemary
Extra virgin olive oil as needed

Steps:

  • Place the peppercorns, garlic cloves and bay leaves in a clean, sterilized wide-mouthed jar. Pour in a film of olive oil.
  • Cut the goat cheese into rounds 1/2 inch thick (I get neat rounds using unflavored dental floss to cut through the cheese). Place one round in the jar and drizzle on some olive oil. Stack the remaining rounds, drizzling oil onto each round before topping with the next. Add the thyme and rosemary sprigs to the jar and pour in olive oil to cover the goat cheese rounds completely. Cover the jar and leave at room temperature for several hours, then refrigerate.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 88 milligrams, Sugar 0 grams

MARINATED CHEESE



Marinated Cheese image

This special appetizer always makes it to our neighborhood parties and is the first to disappear at the buffet table. It's attractive, delicious-and easy! -Laurie Casper, Coraopolis, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2 pounds.

Number Of Ingredients 14

2 blocks (8 ounces each) white cheddar cheese
2 packages (8 ounces each) cream cheese
3/4 cup chopped roasted sweet red peppers
1/2 cup olive oil
1/4 cup white wine vinegar
1/4 cup balsamic vinegar
3 tablespoons chopped green onions
3 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
1 tablespoon sugar
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Assorted crackers or toasted sliced French bread

Steps:

  • Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut each block of cream cheese into 18 slices. Create four 6-in.-long blocks of stacked cheeses, sandwiching 9 cream cheese slices between 10 cheddar slices for each stack. Place in a 13x9-in. dish., In a small bowl, combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese stacks. , Cover and refrigerate overnight, turning cheese blocks once. Drain excess marinade. Serve cheese with crackers or toasted bread.

Nutrition Facts : Calories 121 calories, Fat 11g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 153mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

Tips:

  • Choose a semi-hard or hard cheese for marinating, such as cheddar, gouda, or Swiss.
  • Use a variety of spices and herbs to create a flavorful marinade. Some good options include black peppercorns, coriander seeds, cumin seeds, fennel seeds, star anise, cloves, allspice berries, and bay leaves.
  • Allow the cheese to marinate for at least 24 hours, but no longer than 3 days. This will give the spices time to infuse the cheese with flavor.
  • When you're ready to serve the cheese, remove it from the marinade and let it come to room temperature for about 30 minutes. This will allow the flavors to fully develop.
  • Serve the marinated cheese with crackers, bread, or fruit. You can also use it to make sandwiches or salads.

Conclusion:

Marinated cheese rounds are a delicious and easy appetizer that can be made with a variety of spices and herbs. They're perfect for parties or potlucks, and they also make a great gift. So next time you're looking for a new way to enjoy cheese, give this recipe a try. You won't be disappointed!

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