Marinated Goat Cheese (or Feta!)
A Girl and Her Kitchen
1/2 c olive oil
1/4 c apple cider vinegar (could sub white balsamic)
1/2 tsp salt
1 tsp whole black pepper corns
1/4 tsp red pepper flakes
1 tsp oregano
4-8 oz of cheese (goat or feta will do) - keep cold until right before adding to marinade
In a small but deep resealable container, whisk the olive oil, vinegar and spices together (just like you would a salad dressing) so that it emulsifies and becomes slightly thicker and well combined. Gently add the cheese, either in one big log or very big chunks (too small and it melts a bit). Very gently toss some marinade over the top of the cheese that is not submerged and place in the frig for 30 mins before first use. Can store for up to a week (or two, though to be honest, I haven't tested two yet because cheese never lasts that long with me around).
Use on salads, side dishes, pasta and cheese plates.