Jordan Winery Executive Chef Todd Knoll demonstrates how to make his favorite seasonal olive oil, citrus and aged cheese marinated appetizer recipe for dinner parties. Learn how to use citrus from any season -- whether it's blood-red oranges during winter or kumquats in the summer -- to enhance the flavor of semi-hard cheeses, extra virgin olive oil and fresh herbs. This recipe can be prepared up to one day in advance, making it a great option for busy hostess/host at a dinner party. Note: Manchego cheese can also be substituted for aged goat cheese.
Feta cheese/Manchego cheese
1 Pound, cut into 1 1/2 inch chunks (Cypress Grove Midnight Moon Goat Cheese)
1 Medium, peeled with pith removed
1 Medium, peeled with pith removed (Meyer lemon)
1 Cup (16 tbs), candied
Turkish bay leaves/California bay
Extra virgin olive oil
1 Cup (16 tbs)
Fleur de sel
1. Use a vegetable peeler to broadly peel citrus rinds (approximate length: 2-3 inches).
2. In a bowl, combine sliced cheese with orange and lemon rinds, black and white peppercorns, marmalade or kumquats, 8 blood orange segments, 4 thyme sprigs and bay leaves.
3. Add extra virgin olive oil and gently toss.
4. Cover with saran wrap and set aside to marinate at room temperature for eight hours or in a refrigerator a minimum of 24 hours (or up to three days).
5. To finish the plate, bring the cheese marinade up to room temperature 45 minutes before your dinner party.
6. Toss gently again in same bowl to refresh ingredients.
7. On a platter, arrange the cheese slices and marinade and top with a few more citrus rinds
8. Drizzle some extra virgin olive oil and garnish with a few fresh thyme sprigs and fleur de sel.