Marinated cheese appetizer

Say cheese! Whether sliced into wedges with crackers or whipped into dips, cheese makes an admirable base for appetizers. This week we’ll focus on cheese appetizers as we count down the holiday month.

First up, an easy make-ahead dish that goes well served with crackers or bread toasts to sop up the yummy marinade. Everyone always asks for the recipe, which is ridiculously easy. Only caveat: You have to start this recipe at least the day before.

Marinated cheese

Adapted from Better Homes & Gardens, Dec. 2006.

Ingredients

1 pound cheese, cut into half-inch cubes (a mix of mozzarella, Monterey Jack, provolone, Colby or cheddar works well)

½ cup good quality olive oil (the oil makes a big difference in how well this turns out, so don’t cheap out)

¼ cup fresh lemon juice (ditto with the lemon juice; skip the green bottle for this one)

Zest of 1 lemon

3 garlic cloves, sliced

½ teaspoon fennel seeds

½ teaspoon cumin seeds

½ teaspoon mustard seeds

¼ teaspoon cracked black pepper

Method

Place cheese in a bowl. Combine oil, lemon juice and zest, garlic, seeds and pepper. Whisk to combine. Toss with cheese. Cover and marinate in refrigerator for at least a day in advance and up to several. The flavors need time to sink in; otherwise it’s just nicely flavored oil with cheese that’s just cheese. Bring to room temperature before serving so the olive oil won’t be congealed.

Note: While I use a mix of seeds to flavor this, just one variety works OK too; just use 1 teaspoon of one kind of seed if you prefer.