Thank goodness for modern day agriculture. What would I possibly do if I was forced to go without fresh basil in the winter months? Basil is the lifeblood of my summer cooking. Last year’s double crop of basil in the apartment garden just barely satisfied my appetite. Barely.
A couple weeks ago I went to Beecher’s, the promise land for any cheese devotee, where I picked up a large container of their fresh cheese curds, among other cheeses. Not wanting to just sit in front of the TV and devour them plain, which would not have been sad in the least, I opted for marinating them in some basil infused olive oil I received a few weeks ago from Star.
With a plethora of choices to choose from to marinate my cheese curds, I opted for the basil version to tastily whisk me away to the summer months, adding in a few leaves of store bough fresh basil and some cherry tomatoes.
With a steady supply of Mason jars stored in the nooks and crannies of drawers and cubbies in the apartment, I scavenged up on and go to work. With a handful of cheese curds tossed into the bottom, and enough oil drizzled over to cover the tops – seal the jar with plastic wrap or a proper canning lid and ring. Into the fridge it goes overnight, at least, and then you’re ready to serve!
Olive Oil Marinated Cheese Bits
1 pound cheese curds
1 pint Olive Oil
Additional herbs or seasonings if desired:
In a quart size Mason Jar, or large bowl, place cheese curds.
Pour olive oil over the top, tossing to evenly coat.
Add in additional seasonings or herbs if desired.
Cover with plastic wrap or Mason jar lid, if using. Place in refrigerator overnight. Toss olive oil and cheese occasional to make sure each curd is covered and getting equal marinating time.
Serve as an appetizer with vegetables, or as a Caprese with fresh basil leaves and tomatoes.