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!