marinated Archives - Her Mise En Place

Marinated Manchego Cheese: Elevate Your Cheese Platter with Flavorful Finesse

There’s something undeniably magical about marinated manchego cheese. It’s a very simple recipe to prepare, has a rich flavor profile, and effortlessly elevates any meal or snack. I even had a neighbor text me that she made this recipe for a Kentucky Derby party, and it was a hit!

And while I could go on and on about my love for this dish, today, I want to shine a spotlight on one particular topic: reducing food waste. This recipe uses leftover sun-dried tomato oil that usually gets tossed once the actual tomatoes are used in dishes like pasta salad or pizza. I always feel terrible throwing it out, knowing that it’s packed with flavor and so much potential. Therefore, I started exploring ways to use the reserved oil, and this is one of my favorite discoveries.

marinated manchego cheese ready to serve with serving spoon

A Brief Introduction to Manchego Cheese

For those who aren’t acquainted, Manchego is a Spanish cheese made from sheep’s milk. It hails from the La Mancha region of Spain, hence the name. With its distinctively nutty and buttery flavor, Manchego has rightfully earned its place as a staple in cheese lovers’ hearts and charcuterie boards around the globe. Its texture is semi-hard, and through aging, the flavors become bold and sharp.

For this recipe, I opted for a fresher, less cured, or aged manchego. A more aged manchego is crumblier, and I want the cheese to hold its shape while it marinates. If your local store has a cheesemonger, they can help with selecting the right cheese. For example, I talked with a cheese clerk at Kroger who helped me locate the manchego and select an affordable wedge that met my needs for this particular recipe.

Why Marinated Manchego?

Now, let’s talk about why I’m particularly smitten with marinated Manchego. You see, while Manchego shines on its own, marinating it takes its flavor game to a whole new level. Plus, this recipe calls for only 5 ingredients!

The Marinade Magic

To create this tantalizing treat, we start with a simple yet vibrant marinade. I like repurposing the leftover oil from a jar of sun-dried tomatoes for this task. That oil infuses the tomatoes’ intense, concentrated flavor, adding a delightful depth to our marinade. Most brands also infuse their tomatoes with garlic, seasonings, and herbs.

Tip: Check the ingredient list on your jar of sun-dried tomatoes to see which flavors you can expect to taste.

Jar of reserved oil from sun-dried tomatoes. There are no tomatoes in the jar.

MISE EN PLACE

Before we dive into the recipe, let’s prep our ingredients. You’ll need:

1/2 pound of Manchego cheese – rind removed, cubed, or sliced into bite-sized pieces.
1/3 cup of reserved sun-dried tomato oil
4-5 sprigs of fresh thyme – leaves removed from stems
1 teaspoon of orange zest
Salt and pepper – to taste

NOW THAT WE HAVE EVERYTHING WE NEED LET’S GET STARTED!

RECIPE STEPS

STEP 1: DICE THE CHEESE

First, slice your Manchego cheese into bite-sized pieces. This allows the marinade to permeate every nook and cranny, ensuring each bite is bursting with flavor.

STEP 2: MAKE THE MARINADE

Next, combine the sun-dried tomato oil with freshly grated orange zest and fragrant fresh thyme in a bowl. The citrusy brightness of the orange zest and the earthy aroma of the thyme complement the richness of the cheese beautifully.

Tip: Personalize this recipe by incorporating your favorite herbs instead of the thyme.

Tip: Shake up the marinade ingredients in the jar to save on dishes.

STEP 3: MARINATE THE CHEESE and SERVE

Now, gently toss the sliced Manchego in the marinade until each piece is coated with this flavorful dressing. Cover the bowl and let it work its magic in the fridge for at least an hour, though I find that letting it marinate overnight truly intensifies the flavors.

VIDEO

Here’s a short video to see the recipe steps in action.

Serving suggestions for Marinated Manchego Cheese

Serve as part of a charcuterie board or appetizer platter
Toss in fresh leafy greens for a simple salad
Toss in pasta dishes for added flavor
Paired with crackers for an easy snack

Cheese Substitutes for Marinated Manchego Cheese

If you find yourself unable to find manchego in your local grocery store, you’ll want to opt for a cheese with a similar texture. Here are some other cheeses to consider for this recipe:

Aged Pecorino-Romano: According to Chef’s Pencil, this is the closest non-Spanish cheese to manchego.
Parmigiano-Reggiano: Very similar in firmness, sharpness, and salty profile.
Castellano: A Spanish cheese with a firm texture.
Asiago: Accessible in many American groceries. It’s semi-aged and also has a firm texture.

All in All

Overall, this is a wonderfully simple appetizer to make for yourself or guests. Marinating cubes of manchego (or similar cheese) is effortless, all while delivering an elevated tasting experience. I’m pleased with finding a new way to stretch the leftover sun-dried tomato oil.

If you’re interested in another pleasing cheese dish, check out my recipe for homemade Pimento Cheese. It’s a Southern staple, that I make very often.

Marinated Manchego Cheese

5 from 5 votes

Print Recipe Pin Recipe

Course Appetizer, Snack

Servings 6

Ingredients

1/2 pound of Manchego cheese – rind removed cubed, or sliced into bite-sized pieces.
1/3 cup of reserved sun-dried tomato oil
4-5 sprigs of fresh thyme – leaves removed from stems
1 teaspoon of orange zest
Salt and pepper – to taste

Instructions

Dice your Manchego cheese into bite-sized pieces.
Next, combine the sun-dried tomato oil with freshly grated orange zest and fragrant fresh thyme in a jar or whisk in a bowl.
Now, gently toss the sliced Manchego in the marinade until each piece is coated with this flavorful dressing. Cover the bowl and refrigerate for at least an hour. Preferably overnight for a more intense infusion.

Notes

Tip: Personalize this recipe by incorporating your favorite herbs instead of the thyme.

Tip: Shake up the marinade ingredients in the jar to save on dishes.

SAVE THIS FOR LATER. PIN THIS RECIPE TODAY!

If you don’t like mushy squash, then this is a great side dish for you. The zucchini is first sauteed to your desired tenderness. It is then marinated in a tangy vinaigrette for at least 30 minutes, or until dinner is served.

Quick Summer Side Dish

Early this summer I was listening to the Bon Appetit Foodcast while driving between Lexington and Louisville. It has been one of my favorites to binge listen to while driving. One of the episodes brought up the idea of marinating foods after cooking. Since that day, I had filed this idea in my head as a must-try!

I decided to try out marinated zucchini and oh my! This has been one of my new favorite side dishes for summertime. For one, I wanted to get of my rut of grilling sliced zucchini and yellow squash in foil packets. Those dishes usually turn out mushy and watery. Plus, zucchini is so plentiful in the summertime. Why am I making the same old dish every time we fire up the grill???

This marinated zucchini, however, gave me a less tender squash with a flavorful vinaigrette. It was easy to prep, cook, and serve with pulled pork sandwiches and other grilled mains.

Steps for marinated zucchini

I started with slicing the zucchini in half lengthwise. I then seasoned them with sea salt and black pepper.

So, this is a bit backward from what must of think about marinating. We tend to marinate foods first and then cook them. For this recipe, I first cooked the zucchini slices in a cast-iron skillet and then marinated them in a shallow bowl.

Using a heavy cast-iron skillet gave the zucchini a nice char and smoky flavor. Like cooking a steak, I was able to control the doneness. I seared each side for at least 6 minutes. The zucchini was not mushy but done enough that a paring knife could easily pierce them.

Making the marinade is simple. Olive oil + an acid + garlic + herbs + salt and pepper all whisked together. For the acidic kick, I used rice wine vinegar. I enjoy the mildness and slight sweetness of rice wine vinegar, so it’s a staple in my pantry. It was perfect for this dish. I chose to stick to just one herb for this one: Basil.

I found that using the smallest and shallowest dish was helpful too. You want as much of the zucchini to soak in the marinade as possible. The marinating time takes about 30 minutes and the dish is served at room temperature.

All in All

Overall, this is a side dish keeper in my household. The zucchini is tender but not mushy thanks to the cast-iron skillet. The vinaigrette takes just minutes to whisk together. It is a flavorful dish that replaces my tired, old grilled zucchini packet.

Do have any side dishes that are in need of an upgrade?

Marinated Zucchini

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 52

Course Side Dish

Servings 4

Ingredients

3 or 4 Zucchinis Cut in half length wise
1/4 Cup extra virgin olive oil Plus more for sauteing
1/2 Cup Rice Wine Vinegar
1 or 2 cloves garlic minced; I used one large clove
5-6 basil leaves

Instructions

Cut zucchinis lengthwise and season them with salt & pepper.
Heat a cast-iron skillet over medium heat. Once the pan is hot, add a small amount of olive oil to coat the pan (about one tablespoon). Let heat for about 1 minute.
Sautee zucchini in the skillet for 6-8 minutes per side. Test for desired tenderness of squash slices with a fork or paring knife. Remove slices and place in a shallow baking dish or serving bowl.
In a bowl, whisk together olive oil, rice wine vinegar, garlic, and basil. Season with more salt and pepper if desired.
Pour vinaigrette over the cooked zucchini and cover. Let marinate at room temperature for 30 minutes and up to an hour. Serve at room temperature.