Ingredients

The following ingredients have 4 Servings
  • 1 c. extra-virgin olive oil; more if needed
  • 3 large sprigs thyme
  • 2 sprigs rosemary (about 4-inches long)
  • 1 small dried red chile (cut in half or thirds*)
  • 8 oz. manchego cheese (more aged is better, rind cut off, cut into 1/2- 3/4-inch cubes)

Instruction

  • Combine olive oil, thyme, rosemary, and chile in a small saucepan over medium heat until the oil is hot and shimmery, about 2 minutes. Remove from heat and allow to cool to room temperature.
  • Put manchego in another bowl. Pour olive oil mixture on top. (If necessary, add more oil to cover.) Cover and refrigerate for at least 4 hours.
  • A few hours before serving, remove dish from fridge and allow the cheese and olive oil to come to room temperature.
  • To serve, transfer everything to a pretty bowl, with toothpicks alongside for spearing the cheese.