A flavorful appetizer, easy to make ahead. Serve leftovers tossed in a salad or with fresh fruit for a tasty side dish. Ingredients 1 pound Monterey jack cheese cut into 3/4 inch cubes 1/2 cup Olive oil 1 1/2 teaspoons Lemon peel 1/4 cup Fresh lemon juice 3 cloves Garlic thinly sliced 1 1/2 teaspoons Peppercorns cracked (or 1/2 tsp. ground pepper) 1 teaspoon Mustard seeds crushed (can also use fennel or cumin seeds) 1 teaspoon Ground cumin

Instructions
Place cheese cubes in a large Ziploc bag. In a screw top jar, combine oil, lemon peel, lemon juice, garlic, and spices. Cover and shake well. Pour mixture over cheese. Seal bag and turn to coat. Refrigerate, sealed, up to 3 days, turning occasionally. To serve, let cheese stand at room temperature for 1 hour.

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Yields: 12 Servings