Herb-marinated cheeses
2 1 pint jar
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Canola oil |
| 1 | cup | Extra-virgin olive oil |
| 2 | tablespoons | Fresh rosemary leaves |
| 2 | tablespoons | Fresh oregano leaves |
| 1 | large | Clove garlic |
| ¼ | teaspoon | Crushed red pepper flakes |
| 2 | packs | Miniature fresh mozzarella balls (1/2 oz each)* |
| OR | ||
| 1 | pounds | Goat cheese** |
| 2 | Sprigs fresh rosemary | |
| 2 | Sprigs fresh oregano | |
| 4 | Fresh sweet red pepper strip | |
| OR | ||
| 2 | smalls | Hot red peppers (optional) |
Directions
*9 ounces each package, ½ oz each mozzarella ball **To use the goat cheese, slice the cheese into ¾-inch thick slices; cut each slice crosswise in half. Or, instead of using mozzarella balls, you can cut a large chunk of mozzarella into 1-inch cubes and use as directed in the recipe.
1. Combine canola and olive oils, rosemary leaves, oregano leaves, garlic and pepper flakes in blender. Whirl for 1 minute.
2. Place cheeses in clean pint jars. Arrange fresh rosemary and oregano sprigs and pepper against sides of jars. Spoon oil mixture into jars, covering cheeses. Cover with tight-fitting lid.
Refrigerate for at least 2 days or up to 2 weeks. Use in salads or as a side dish.
Nutrient value per serving (3 small balls): 295 calories, 6 g protein, 30 g fat, 1 g carbohydrate, 105 mg sodium, 22 mg cholesterol. Exchanges: ¾ medium-fat meat, 5⅓ fat.
from Family Circle 11/2/93 typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 10-21-94