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Spicy marinated cheese

Aperitif4333 minutes10 people100 calories
1/52/53/54/55/5 (16 votes)
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By Mayra Fernandez Joglar

spicy-marinated-cheesethermorecetas

My new favorite hobby is making spicy marinated cheese. Does not have no difficulty And the best part is that it is to die for.

To prepare it, all you have to do is have a little patience so that the cheese takes the flavor but in 3 days it will be ready to enjoy.

In this case I have seasoned it with poached onion and especially with chilli so that it was spicy. At this point everyone will be free to choose the grade they want to give their cheese. You just have to remember that so that it does not bite so much you must remove the seeds from the chillies. This will make it slightly spicy but not scorching.

You can also take advantage of the oil in your spicy marinated cheese to dressing salads o pizzas. I assure you it is a delight!

Spicy marinated cheese

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This marinated cheese will be the king on your boards and appetizers.

  • Mayra Fernandez Joglar
  • Recipe type: snacks
  • Calories: 100
  • Rations: 10
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 130 g camembert cheese
  • 50 g onion
  • 10 g olive oil
  • 3 cloves of garlic
  • 1 tablespoon (for dessert) balsamic vinegar
  • 1 tablespoon (for dessert) black pepper
  • 4 chillies
  • 1 pinch of thyme
  • 1 pinch of oregano
  • Olive oil to fill

Preparation

  1. Peel the onion and garlic, chop and mince during 2 seconds, speed 5. We lower the pieces towards the blades.

  2. Add 10 g of oil and fry for 8 minutes, 100º, speed 1.

  3. Add the balsamic vinegar and continue poaching 4 minutes, 100º, speed 1.

  4. Add the black pepper, chillies, thyme and oregano. We mix with a spoon and reserve.

  5. Cut the camembert cheese into approximately 1 cm squares.

  6. In a clean jar, put pieces of cheese at the bottom, spread a layer of onion and place more pieces of cheese on top. We repeat alternating layer of onion and cheese until finished.

  7. We fill the pot with olive oil, making sure that it is filtered and that air bubbles rise. We close, we shake a little so that the pieces of cheese settle down and we fill again to the top with oil. We close again and let it marinate in the fridge for 3 days.

  8. We can serve it on a cheese board, on toast, salad ... or just!

Notes

Use a wide-mouth bottle, it will be easier when filling it.[br]The one in the photo has a capacity of 300cc and is perfect for these quantities.

Equivalences with TM21

thermomix equivalences

More information - Old cheese, bacon and mushroom pizza


Discover other recipes of: Aperitif, Easy

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  1.   Carmen said
    ago 8 years

    How long does it last? Is it like a preserve or do you have to consume it quickly because otherwise it spoils?

    Reply to Carmen
    1.    Mayra Fernandez Joglar said
      ago 8 years

      Hi carmen:

      It lasts long but it is not eternal either. The question is to leave it about 3-5 so that it takes flavor and it can be consumed.

      In my house it doesn't last long but I'm doing a test. I have a jar in the fridge that has been made for 2 weeks and is still good. The trick is to fill it with oil so that it keeps well.

      Regards!

      Reply to Mayra Fernández Joglar
  2.   Luisa Hdez said
    ago 8 years

    Could you use another type of cheese ?? what could it be worth ??, thanks

    Reply to MLuisa Hdez
    1.    Mayra Fernandez Joglar said
      ago 8 years

      So far I have only tried brie and camembert and the result is equally good !! 😉

      Reply to Mayra Fernández Joglar
    2.    Luisa Hdez said
      ago 8 years

      Graicas Mayra

      Reply to MLuisa Hdez
  3.   Mayra Fernandez Joglar said
    ago 8 years

    Ana Valdés… is to suck your fingers !!

    Reply to Mayra Fernández Joglar