MARINATED MANCHEGO CHEESE WITH HERBS AND ORANGE ZEST

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

Cut the cheese into bite-size cubes. Put the cheese in a bowl with the remaining ingredients and stir well. Cover and refrigerate for 24 hours, stirring often to redistribute the seasonings.

With a slotted spoon, transfer the cheese cubes to a serving bowl or plate and serve with toothpicks.

Serves 8
adapted from source: Tapas: A Taste of Spain in America by Jose Andres