Marinated Manchego With Orange Preserve
A sophisticated appetizer featuring young Manchego cheese marinated in olive oil with roasted garlic, herbs, and homemade orange preserve. Perfect for serving with crusty bread as an elegant starter.
Ingredients
- •1 head head of garlic
- •1½ cups olive oil
- •1 teaspoon Kosher salt
- •1 whole Seville or navel orange
- •¼ cup sugar
- •1 pound young Manchego cheese
- •1 tablespoon rosemary
- •1 tablespoon thyme
- •1 loaf baguette
Cooking Instructions
- 1.
Heat oven to 350°F. Cut 1/4" off top of garlic bulb and place on a sheet of foil. Drizzle with oil; season with salt. Wrap tightly in foil and bake until skin is golden brown and cloves are tender, 35-40 minutes. Let cool. Squeeze cloves into a large bowl.
40 min
- 2.
Meanwhile, cut 1/4" off top and bottom of orange and cut lengthwise into quarters. Remove flesh from each quarter, not including white pith, from peel in 1 piece (save peels). Squeeze juice from flesh into a small bowl; set aside. Cut peel into 1/4" pieces and place in a small saucepan; pour in cold water to cover by 1". Bring to a boil then drain; repeat process twice more to remove bitterness. Return orange peels to saucepan and add sugar, reserved orange juice, and 1/2 cup water. Bring to a boil; reduce heat and simmer, stirring occasionally, until peels are soft and liquid is syrupy, 20-30 minutes. Let orange preserve cool.
45 min
- 3.
Add orange preserve, Manchego, rosemary, thyme, and remaining 1 1/2 cups oil to bowl with garlic and gently toss to combine. Cover and chill at least 12 hours.
720 min
- 4.
Bring marinated Manchego to room temperature before serving with bread.
30 min
- 5.
Manchego can be marinated 5 days ahead. Cover and chill.
