2 tablespoons olive oil
2 tablespoons assorted snipped fresh herbs, such as thyme, basil, oregano, and/or parsley, and a few leaves of fresh mint
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon dried whole mixed peppercorns, cracked
8 ounces Ricotta Salata cheese, cubed
In a small bowl combine the olive oil, herbs, garlic, lemon juice, cracked peppercorns. Stir until well mixed. Add cheese cubes and toss very gently to coat. Place mixture in a Mason Jar.
Cover and store in the refrigerator for 3 to 5 days. To use, let stand at room temperature for 30 minutes before serving. Serve Ricotta Salata cubes on an appetizer tray.
You can do this recipe with Feta also
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