Marinated Manchego with Orange Preserves

This Spanish tapas takes manchego -- which, despite its nice texture, is a bit bland -- and adds a burst of orange flavor. Once you've made this, you'll have marinated manchego for days. I found this on Bon Appetit.

Do Ahead: Manchego can be marinated 5 days ahead. Cover and chill.

Ingredients

• 1 head of garlic
• 1½ cups olive oil, plus more for drizzling
• Kosher salt
• 1 Seville or navel orange
• ¼ cup sugar
• 1 pound young Manchego cheese, cut into ¾-inch pieces
• 1 tablespoon finely chopped rosemary
• 1 tablespoon finely chopped thyme
• Toasted baguette or other crusty bread (for serving)

Instructions

1. Heat oven to 350°. Cut ¼" off top of garlic bulb and place on a sheet of foil. Drizzle with oil; season with salt. Wrap tightly in foil and bake until skin is golden brown and cloves are tender, 35–40 minutes. Let cool. Squeeze cloves into a large bowl.
2. Meanwhile, cut ¼" off top and bottom of orange and cut lengthwise into quarters. Remove flesh from each quarter, not including white pith, from peel in 1 piece (save peels). Squeeze juice from flesh into a small bowl; set aside. Cut peel into ¼" pieces and place in a small saucepan; pour in cold water to cover by 1". Bring to a boil then drain; repeat process twice more to remove bitterness. Return orange peels to saucepan and add sugar, reserved orange juice, and ½ cup water. Bring to a boil; reduce heat and simmer, stirring occasionally, until peels are soft and liquid is syrupy, 20–30 minutes. Let orange preserve cool.
3. Add orange preserve, Manchego, rosemary, thyme, and remaining 1½ cups oil to bowl with garlic and gently toss to combine. Cover and chill at least 12 hours.
4. Bring marinated Manchego to room temperature before serving with bread.

Serves 8-12.