I have not been spending as much quality time in the kitchen lately as I would like. I always begin with the best intentions, complete with a grocery list and ideas for weeknight meals, work lunches, and a special item or two for experimenting. All that fell by the wayside and was just never revisited. The exception was this appetizer.
I’ve had my eye on this recipe and a post-it marking the page for quite some time. Not sure why it took me so long, but this is gold. It’s so easy and genius that it doesn’t really require a recipe. To be honest, the only reason I followed it was because I was still hoarding a chunk of Larte cheese from this trip. And, since this particular smoked Idiazabál is so dang good on its own, I was afraid to ruin it by adding anything to it. Truth be told, this cheese doesn’t need additional flavor, but the marinade really did add another dimension, a thin veil of herb and garlic to round it out. Plus, just look. It’s beautiful together and sure to impress at your next gathering so stop ogling and get to marinading.
Marinated Idiazabál cheese with rosemary
from Tapas a Taste of Spain in America by José Andrés
3 garlic cloves, smashed
1 pound Idiazabál cheese, cut into 1 inch cubes
1 tablespoon black peppercorns
1 bay leaf
3 sprigs fresh rosemary
1 sprig fresh thyme
1 1/2 cups Spanish extra-virgin olive oil
Combine all ingredients in a large bowl, carefully mixing to coat each cube of cheese in oil and herbs.
Cover the bowl with plastic wrap and leave overnight at room temperature.
Place on a serving platter and spear with toothpicks.