A tasty addition to any cheese board or antipasto tray!
If you’re not familiar with cheese curds (a key ingredient in poutine, one of Canada’s ‘national dishes), this unaged product has a mild cheddar-like flavor and is best enjoyed at room temperature. Curds’ slightly rubbery texture causes them to squeak when bitten into it – hence, my children will only refer to curds as ‘squeaky cheese’. If you can’t find cheese curds, this delicious recipe can also be prepared with cubed cheddar, mozzarella or feta cheese. If you like this snack, you might also enjoy my marinated goat cheese with pickled blueberries.
- 1 cup (8 oz / 227 g) fresh cheese curds
- 1 small shallot, peeled and thinly sliced
- Several sprigs fresh thyme
- Pinch each salt and pepper
- Pinch hot red pepper flakes
- 3 tablespoons (45 mL) rice or white wine vinegar
- 1/4 cup (60 ml) extra virgin olive oil (I used garlic-infused oil)
- Put half the cheese curds in a clean 1 cup (8 oz / 250 mL) canning jar, packing tightly and breaking apart any really large curds.
- Scatter half the sliced shallot over top and tuck the thyme springs around the outside of the curds, against the sides of the jar. Sprinkle half the salt, pepper and red pepper flakes over top.
- Repeat with the remaining curds, shallot, thyme and seasonings, packing jar as tightly as possible.
- Stir together the vinegar and olive oil and drizzle over the curds, filling the jar to the very top.
- Seal and let sit at room temperature for 2 hours then refrigerate for 24 hours.
- Marinated curds can be stored in the fridge for up to one week.
- To serve, remove curds and onions from marinade and place in a small bowl. Leftover marinade can be used to make in vinaigrettes if desired.
Makes 1 cup (250 mL).