Marinated manchego is a quick, flavorful recipe that transforms a simple cheese platter into something memorable. I love this manchego tapas recipe for its ease and punch of flavor. Whether you’re assembling a full tapas spread or simply serving cheese and olives, this is a recipe worth keeping on hand.
After a recent run of berry recipes (those roasted berry shortcakes were incredible), I wanted to move away from blueberries for a bit and focus on something savory. Cheese is always a good idea. I can’t resist a cheese board, a sprinkle of cheese on a salad, or a little melted cheese to finish a meal. Cheese is one of life’s reliable pleasures.
Most cheeses are delicious on their own, but sometimes you want to introduce new flavors or amplify what’s already there. That’s the idea behind this tapas dish. Marinated manchego is simple, fun, and adds a fresh twist to a familiar favorite.
This version draws inspiration from tapas dishes I’ve enjoyed at small-plates restaurants over the years. Tapas let chefs showcase a variety of textures and flavors, and I enjoy recreating those ideas at home. You’ll find similar Spanish small plates in other posts on the blog under the Spanish Tapas tag—marinated manchego is another easy, tasty addition.
I originally developed this marinated manchego for a Spanish-inspired pork tenderloin platter that brings together grilled pork, peaches, radicchio, and romesco sauce. The platter needed cheese, and marinated manchego paired beautifully with the spiced pork and bitter radicchio. It worked so well that I pulled the manchego out as a standalone tapas recipe.
Serve this marinated manchego with marinated olives, crackers, spiced almonds, or pan-fried Spanish cauliflower for an easy, make-ahead tapas board. It’s a great appetizer for entertaining and stores well so you can prepare it in advance.
– Happy Eating, Annemarie
Marinated Manchego Tapas
8 hrs
8 hrs
10 servings
175kcal
Ingredients
- 10 oz manchego cheese
- 1 cup extra virgin olive oil
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1 dried ancho chili, torn into pieces
- 3 cloves garlic, smashed
- 4 strips orange zest, each about 1/2 inch wide and 2–3 inches long
Instructions
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Cut the manchego into 1/2-inch cubes and place them in a sealable container.
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Warm the olive oil over medium heat until it shimmers. Add the thyme, rosemary, torn dried ancho, smashed garlic, and orange zest. Cook for about 3 minutes, then remove from heat and allow the oil to cool to room temperature.
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Pour the cooled oil and herb mixture over the cheese, stir gently to combine, and refrigerate. Let the cheese marinate at least 8 hours and up to 3 days for best flavor.
Notes
- The infused olive oil makes a wonderful dip for bread or a finishing oil for other dishes.
- I removed the seeds from the pepper to keep the heat mild. Keep the seeds or use a hotter pepper if you prefer more spice.
- Calories are an estimate. If you drain some of the oil before serving, you’ll reduce the amount of oil consumed.
