A quick appetizer; a perfect hostess gift

Tonight's preparations for Sunday's dinner included this easy appetizer, which needs to be made a few days in advance: marinated manchego cheese with herbs and orange zest. I'll serve it with quince paste I made in October and sliced baguettes.


And what hostess wouldn't be happy if you showed up with this? She can serve it or put it in the fridge to enjoy later.

MARINATED MANCHEGO CHEESE
WITH HERBS AND ORANGE ZEST

3/4 pound Manchego cheese, rind removed
2 garlic cloves, smashed
1 1/2 teaspoons coarsely cracked black pepper
3 one-inch sprigs fresh rosemary
1 bay leaf, torn in 3 to 4 pieces
2 strips orange zest
1 cup extra virgin olive oil

Cut the cheese into bite-sized cubes. Put the cheese in a bowl with the remaining ingredients and stir well. Cover and let stand at room temperature for 24 hours, stirring often to redistribute the seasonings. Using a slotted spoon, transfer cheese cubes to a serving plate. If you don't use this after 24 hours, refrigerate but bring to room temperature before serving. The cheese is best after 3 to 4 days in the marinade.