Marinated Cheeses

This recipe appeared in the Winter 2007 issue of Texoma Living!.

All slices should be 1/8-inch thick

-8 slices Cheddar cheese
-8 slices Monterey jack cheese
-8 slices Colby cheese-Cheddar cheese
-8 slices baby Swiss cheese
-8 slices pepper-jack cheese
-8 oz. Chef Cathy Zeis Mango Salsa
-1-10 oz. jar jalapeno jelly
-Sprig of fresh basil for presentation

In a small pan over medium heat, cook Chef Cathy’s Mango Salsa with the jalapeno jelly, stirring occasionally. Cook for 5 minutes or until all the jelly is melted. Place mixture into a plastic bowl and cover. Chill for 2 hours. Cut slices of cheese into quarters. Place cheese quarters onto a serving tray overlapping the slices. Spoon the salsa-jelly marinade over the cheese. Do not cover completely. Place fresh basil sprig in the middle of the tray. Serve and enjoy!

Recipe provided by Chef Cathy Zeis