Marinated Beecher’s and Caprese Bites
Thank goodness for modern day agriculture. What would I possibly do if I was forced to go without fresh basil in the winter months? Basil is the lifeblood of my summer cooking. Last year’s double crop of basil in the apartment garden just barely satisfied my appetite. Barely.
A couple weeks ago I went to Beecher’s, the promise land for any cheese devotee, where I picked up a large container of their fresh cheese curds, among other cheeses. Not wanting to just sit in front of the TV and devour them plain, which would not have been sad in the least, I opted for marinating them in some basil infused olive oil I received a few weeks ago from Star.
With a plethora of choices to choose from to marinate my cheese curds, I opted for the basil version to tastily whisk me away to the summer months, adding in a few leaves of store bough fresh basil and some cherry tomatoes.
With a steady supply of Mason jars stored in the nooks and crannies of drawers and cubbies in the apartment, I scavenged up on and go to work. With a handful of cheese curds tossed into the bottom, and enough oil drizzled over to cover the tops – seal the jar with plastic wrap or a proper canning lid and ring. Into the fridge it goes overnight, at least, and then you’re ready to serve!Print
Olive Oil Marinated Cheese Bits
- Prep Time: 10 minutes
- Marinade Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 1 pound 1x
- Category: Appetizer
- Method: Marinated
- Cuisine: American
Cheese curds are marinated overnight to infuse with flavor. Serve as an appetizer with vegetables, or as a Caprese with fresh basil leaves and tomatoes.
- 1 pound cheese curds
- 1 pint Olive Oil
- Additional herbs or seasonings if desired:
- Minced Basil
- Lemon Peel
- In a quart size Mason Jar, or large bowl, place cheese curds.
- Pour olive oil over the top, tossing to evenly coat.
- Add in additional seasonings or herbs if desired. Toss, again.
- Cover with plastic wrap or Mason jar lid, if using. Place in refrigerator overnight.
- Toss olive oil and cheese occasionally to make sure each curd is covered and getting equal marinating time.
- Serve as an appetizer with vegetables, or as a Caprese with fresh basil leaves and tomatoes.
YUM! I love caprese salad, especially like this! We had a “summer potluck” cooking class at work and the chef make caprese salad skewers almost like this….so good! I love that you marinated them in the basil oil, that sounds delicious!
Oh, this sounds divine!
You know the way to my heart. I have never made this dish with cheese curds before. I cannot wait until summer!
Thanks for sharing and Happy Holidays.
Oh, this looks so refreshing after weeks of heavy foods! Merry Christmas, Megan!
sounds simple and looks delicious; my kind of meal
Yum! I love all things caprese, these look like a perfect appetizer
I love the way cheese curds squeak between your teeth when you eat them…always makes me chuckle with delight! Happy holidays my dear!
It was bad enough when I knew you were going to Beecher’s and I couldn’t join you. Now you post photos of my beloved Beecher’s cheese curds. And gorgeous photos, at that. I could taste them just looking at that photo. That firm texture. That salty twang. That lovely squeak between your teeth. You’re killin’ me, Smalls.
Of course you would be marinating cheese curds! I’m in such lust. Next time my brother comes home from school (he’s in WI), I’m forcing him to bring me home a bag of fresh curds to action this sort of situation. How glorious. And what a nice twist on the classic caprese. Sometimes I’m just not Called to do mozzarella.
Mmmm love those STAR infused oils! 🙂
I don’t think I’ve ever seen cheese curds, though I’ve read about them and know I’d love ’em. I guess I should look for some at the market tonight after work because these look dee-lish.
And, its Megan for the win! Caprese is awesome on its own, but then you had to go and use cheese curds! Wow. Those look beautiful and delicious.