Manchego Marinated in Olive Oil & Herbs
- 3 large sprigs thyme
- 2 4-inch sprigs rosemary
- 1 cup extra-virgin olive oil; more if needed
- 1 small dried red chile, cut in half or thirds
- 8 oz. manchego (more aged is better), rind cut off, cut into ½- to ¾-inch cubes
In a small saucepan, heat the 1 cup oil and the thyme, rosemary, and chile over medium heat until the oil is hot (160°F) and looks shimmery, about 2 minutes. Set aside to cool completely at room temperature. Put the manchego in a glass or ceramic bowl. Pour the olive oil, herbs, and chile on top...