#MadeWithLocalRoots: Charcuterie and Cheese Snack Jar
Do you have leftover charcuterie and cheese from a party? Elongate the life of your snacks by marinating them in olive oil. After you’re done eating the contents of this jar, use the olive oil marinade to fry eggs or drizzle on pizza.
Here, I used soppressata a firm camembert, Spanish black olives and garlic stuffed olives from Sahadi's.
Preheat the oven to 350 degrees F. Break the garlic bulb into cloves and discard the outermost paper. Toss the whole garlic cloves in a tablespoon of olive oil and roast in the oven for 15 minutes. Shake the pan to turn the garlic and continue to bake for another 5 to 10 minutes until the garlic is softened. Remove from the oven and let cool completely.
Peel the garlic and combine with the rest of the ingredients in a clean, quart jar. Seal with a lid and shake to combine. Keep refrigerated for up to a month.
Here are charcuterie combinations that I recommend:
- Chorizo, manchego, black Spanish cured olives
- Soppressata, pecorino, garlic stuffed olives
- Finocchiona, tiny mozzarella balls, castelvetrano olives
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