- 12-14 sprigs fresh thyme, divided
- 24 oz. Darigold sharp cheddar cheese, cut into ½-inch cubes
- 1 jar (12 oz.) pickled hot red peppers, packed in oil (such as Mama Lil’s pickled Hungarian goathorn peppers)
- Extra-virgin olive oil
- Baguette, thinly sliced and toasted
Strip the leaves off 7 sprigs of thyme and coarsely chop. Combine the cheddar cheese, the whole jar of peppers (including the oil) and thyme (leaves and whole sprigs) in a large mixing bowl; stir to mix well. Pack into two wide-mouth pint jars and add enough olive oil to top off each jar. Cover and let stand at least 4 hours, or overnight in the refrigerator. Bring to room temperature (about 90 minutes) before serving, as olive oil thickens when refrigerated. Serve with baguette slices. Makes about 12 servings.
Tip: Use leftover olive-oil marinade in your favorite salad dressing, or for dipping bread.