Ingredients
-
1 pound Monterey Jack or provolone cheese, cut into 3/4-inch cubes
-
½ cup extra-virgin olive oil
-
1 ½ teaspoon finely shredded lemon peel
-
¼ cup lemon juice
-
3 cloves garlic, sliced
-
1 ½ teaspoon dried whole mixed peppercorns, cracked, or 1/2 tsp. ground black pepper
-
1 teaspoon 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 marinade to a serving bowl. Makes 12 to 16 servings.
Nutrition Facts (per serving)
| 224 | Calories |
| 20g | Fat |
| 1g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 224 | |
| % Daily Value * | |
| Total Fat 20g | 26% |
| Saturated Fat 8g | 40% |
| Cholesterol 34mg | 11% |
| Sodium 203mg | 9% |
| Total Carbohydrate 1g | 0% |
| Protein 10g | 20% |
| Vitamin C 3mg | 3% |
| Calcium 292.8mg | 23% |
| Iron 0.4mg | 2% |
| Potassium 44mg | 1% |
| Folate, total 8.1mcg | |
| Vitamin B-12 0.3mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
