The fact that before meals it is customary to serve aperitifs in the form of small portions of alcohol is known, if not all, then many, but it is not known to everyone about the existence of snacks that contribute to the awakening of appetite. One of the types of snacks we decided to devote to this article.
Recipe for pickled cheese
Ingredients:
- olive oil - half a century;
- white wine vinegar - 1/2 tbsp .;
- marinated pepper - 60 g;
- fresh parsley - 3 tbsp. spoons;
- green onions - 2 tbsp. spoons;
- garlic - 3 cloves;
- sugar -1 tsp;
- dried basil - 3/4 teaspoons;
- salt, pepper - 1/2 tsp;
- cheddar cheese - 250 g;
- cream cheese - 250 g.
Preparation
In the jar we pour oil, vinegar, add chopped peppers and herbs, garlic, sugar, dried basil and salt with pepper passed through the press. close the jar with a lid and shake its contents.
Cheese cheddar cut into cubes. Similarly, cut and cream cheese. We put the cheese cubes on a deep serving dish and pour it with the prepared marinade. Cover the cheese with a film and leave to marinate for 6 hours or all night in the fridge.
Czech pickled cheese with mildew
Ingredients:
- Camembert cheese - 240 g;
- olive oil;
- red onions - 1 pc .;
- garlic - 2-3 cloves;
- bay leaves - 4 pcs .;
- paprika - 1 tbsp. a spoon;
- hot pepper - 1 piece;
- black and fragrant pepper peas - 1 teaspoon;
- a mixture of Provencal herbs - 1 teaspoon.
Preparation
Cheese cut into 2 halves along. Both halves sprinkle with paprika and lay on their surface chopped garlic - 2-3 plates for cooking cheese will be enough. If necessary, the cheese can be cut across so that it fits in the jar.
Red onions cut into rings. Similarly, cut and red pepper. Now, in an arbitrary order, put cheese, laurel leaves, pepper, garlic, onion on the bottom of the jar, sprinkle all the Provencal herbs and fill it with oil. We leave the closed jars in the refrigerator for 1-2 weeks, after which we consume with homemade beer or on our own.
Recipe for pickled Adyghe cheese
Ingredients:
- Adyghe cheese - 300-400 g;
- dry white wine - 1/4;
- wine vinegar - 2 tbsp. spoons;
- basil - 1 bunch;
- green onions - 1 bunch;
- olive oil - half a century;
- sugar - 2 tbsp. spoons.
Preparation
In the bowl of the blender we put the cut greens and fill it with a mixture of wine, oil and vinegar. Whisk the mass to homogeneity, after which we supplement it with sugar. Do not forget about the salt with pepper, they should also be added to taste.
Adygei cheese is sliced, placed on the bottom of glassware and poured into the received marinade. Leave the cheese, covered with a film, in the fridge for 4-6 hours.