On our early-morning flight home from DC last week, I was far too exhausted to read the book I planned on reading (I’m currently reading Steve Jobs), so I picked up the November issue of the Food Network Magazine. (Buying magazines at the airport is definitely a guilty pleasure of mine!)
And in between short sleeps on that cross-country flight, I paged through the magazine, ripping out the recipes I want to try. I love the variety that comes in a magazine like Food Network. I currently only subscribe to two food magazines: Bon Appétit, which is great for more modern, upscale recipes and I just re-subscribed to Rachael Ray Magazine, which is great for simpler, family-friendly meals. Often times, I like to merge the two styles into my own cooking style.
Given that the Food Network is my favorite tv channel, I always enjoy the magazine from time to time. (Food Network side note: I really miss Rachael Ray’s cooking shows.)
But the cheese! This marinated cheese recipe in the magazine caught my eye, right away! I used to buy marinated feta ALL the time (it’s amazing on salads) and any recipe with cheese as the star…well, it’s bound to catch my eye.
In this recipe, sharp cheddar cheese is marinated with olive oil, honey, thyme, smashed garlic clove and red pepper flakes. It’s a bit sweet and a bit hot with a hint of garlic and so much better than sharp cheddar on it’s own. It’s perfect for snacking straight out of the bowl, or as an accompaniment to crackers, of course!
Traditionally, cheese plates include a sweet and spicy component – here, it’s all combined! I have a feeling it will become your new favorite appetizer. Bring it to every party, serve it at every party. You can’t go wrong with this easy crowd-pleaser!
Serving suggestion: remove the garlic before serving so no one accidentally thinks its cheese…it happened.
- 8 oz block of sharp cheddar cheese
- 1/2 cup olive oil
- 2 Tbsp honey
- 2 cloves garlic, smashed
- 4–6 sprigs of thyme
- red pepper flakes
- Cut up cheddar into little squares. (Small enough to eat in one bite!)
- Combine remaining ingredients in small bowl (red pepper flakes amount depends on how much heat you want!) and toss with cheese.
- Marinate at room temperature for at least a half hour, or make ahead and marinate overnight in the refrigerator if possible.
The flavors get more intense over time, so if it’s best to make a day or two in advance!