Ingredients
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
Directions
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.
Servings\Yield
Makes 12-16 servings.
Nutrition Facts
Nutrition Per Serving (based on 12 servings) - Calories: 210; Total Fat: 18g (Saturated Fat: 7g); Cholesterol: 30mg; Sodium: 320mg; Total Carbohydrates: 1g (Dietary Fiber: 0g, Sugars: 0g); Protein: 10g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
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.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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