Full Page 4 x 6 5 x 7
Makes: 3 evening's worth of treats: Serve one-third as a nibble for a few nerdy friends; toss a third of the cubes with a salad; and finally, serve the remainder with fresh fruit for a healthful dessert.

1 lb Monterey Jack or provolone cheese, cut in 3/4 inch cubes.
1/2 C extra-virgin olive oil
1-1/2 t. finely shredded lemon peel
1/2 C lemon juice
3 cloves garlic, sliced
1-1/2 t dried whole mixed peppercorns, cracked or 1/2 t ground black pepper
1 t fennel, cumin, or mustard seeds, crushed

Place cheese cubes in a resealable plastic bag or in a jar. In a screw-top jar combine oil, lemon peel and lemon juice, garlic, peppercorns, and crushed seeds. Cover and shake well. Pour mixture over cheese. Seal bag or cover jar. Turn to coat. Refrigerate, covered, up to 3 days, turning occasionally.
To serve: Let cheese stand at room temperature for 1 hour before serving. Transfer cheese with marinate to a serving bowl.

Makes 12-16 servings.
Keywords: appetizers   Category: Appetizers    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: August 10, 2008 by deebeeeff
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