Ingredients
Ingredients:
- Cheese (block or cubed):Â 1 pound (choose a firm cheese like cheddar, Monterey Jack, or Colby Jack)
- Salami slices:Â 8-10 large slices (cut into quarters)
- Pickles (small or sliced): ½ cup (dill or bread-and-butter pickles work best)
- Extra virgin olive oil:Â â…“ cup
- White wine vinegar:Â 2 tablespoons
- Fresh herbs:Â 1 tablespoon chopped parsley or thyme
- Garlic cloves:Â 2, minced
- Crushed red pepper flakes: ½ teaspoon (optional, for heat)
- Salt: ¼ teaspoon
- Black pepper: ¼ teaspoon
- Honey or sugar:Â 1 teaspoon (optional, for a touch of sweetness)
Instructions
Preparation:
Step 1:Â Prepare the cheese.
- Cut the block of cheese into 1-inch cubes for easy serving. Ensure the cubes are uniform in size for consistent marinating.
Step 2:Â Assemble the salami and pickles.
- Quarter the salami slices and slice the pickles if needed. Pat them dry with a paper towel to prevent excess moisture in the marinade.
Step 3:Â Make the marinade.
- In a medium bowl, whisk together olive oil, white wine vinegar, minced garlic, chopped herbs, crushed red pepper flakes, salt, black pepper, and honey or sugar. Stir until well combined.
Step 4:Â Combine ingredients.
- In a large bowl or resealable container, layer the cheese cubes, salami quarters, and pickles. Pour the marinade over the top, ensuring everything is evenly coated.
Step 5:Â Marinate and serve.
- Cover the container and refrigerate for at least 2 hours, or preferably overnight, to let the flavors meld. Stir occasionally to ensure even marination. Before serving, bring to room temperature for the best flavor.
Notes
- Use a high-quality olive oil for the marinade to enhance the overall flavor.
- Avoid marinating for longer than 24 hours, as the cheese may lose its firmness.
- If you’re short on time, marinate for at least 30 minutes at room temperature before serving.
- Prep Time: 15 min
- Cook Time: 0 min
Nutrition
- Calories: 210
- Sodium: 540 mg
- Protein: 9 g