Herb-marinated cheeses

2 1 pint jar

Ingredients

Quantity Ingredient
1 cup Canola oil
1 cup Extra-virgin olive oil
2 tablespoons Fresh rosemary leaves
2 tablespoons Fresh oregano leaves
1 large Clove garlic
¼ teaspoon Crushed red pepper flakes
2 packs Miniature fresh mozzarella balls (1/2 oz each)*
OR
1 pounds Goat cheese**
2 Sprigs fresh rosemary
2 Sprigs fresh oregano
4 Fresh sweet red pepper strip
OR
2 smalls Hot red peppers (optional)

Directions

*9 ounces each package, ½ oz each mozzarella ball **To use the goat cheese, slice the cheese into ¾-inch thick slices; cut each slice crosswise in half. Or, instead of using mozzarella balls, you can cut a large chunk of mozzarella into 1-inch cubes and use as directed in the recipe.

1. Combine canola and olive oils, rosemary leaves, oregano leaves, garlic and pepper flakes in blender. Whirl for 1 minute.

2. Place cheeses in clean pint jars. Arrange fresh rosemary and oregano sprigs and pepper against sides of jars. Spoon oil mixture into jars, covering cheeses. Cover with tight-fitting lid.

Refrigerate for at least 2 days or up to 2 weeks. Use in salads or as a side dish.

Nutrient value per serving (3 small balls): 295 calories, 6 g protein, 30 g fat, 1 g carbohydrate, 105 mg sodium, 22 mg cholesterol. Exchanges: ¾ medium-fat meat, 5⅓ fat.

from Family Circle 11/2/93 typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 10-21-94

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