A delightful appetizer that elevates traditional cheese platters with flavorful marinades, herbs, and spices.
Ingredients
Scale:
8 ounces of Feta cheese, crumbled for easier marination
8 ounces of Mozzarella balls (bocconcini)
8 ounces of aged Gouda, cubed
1 cup extra virgin olive oil
2 tablespoons red wine vinegar
3 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon red pepper flakes
1 teaspoon sea salt
1 teaspoon black pepper
Fresh basil leaves, torn
Fresh parsley, chopped
Cherry tomatoes, halved (optional)
Olives (kalamata or green) (optional)
Roasted red peppers, sliced (optional)
Instructions
In a medium bowl, whisk together the olive oil, red wine vinegar, minced garlic, oregano, red pepper flakes, sea salt, and black pepper until well combined.
Place the cubed Gouda, Feta, and mozzarella balls in a large, airtight container or a glass jar. Pour the marinade over the cheese until it is fully submerged.
If using, add cherry tomatoes, olives, and roasted red peppers to the cheese mixture, ensuring they are also covered with the marinade.
Seal the container tightly and refrigerate for at least 24 hours to allow the flavors to meld. For optimal taste, consider marinating for 2-3 days.
When ready to serve, remove the cheese from the refrigerator. Arrange the marinated cheese attractively on a serving platter, drizzle with extra marinade, and garnish with fresh basil and parsley.
