Basil Marinated Cheese Curds

In a large bowl or two quart sized Mason jars with lids, pour in the cheese curds.

Pour olive oil over cheese curds. Using a spoon, toss curds and oil so they are evenly coated. If using Mason jars, seal jars and gently shake jars to distribute oil.

On a cutting board, mince the fresh basil or other herb of your choosing. Add the minced herbs into the bowl or jars of cheese and olive oil, tossing again to evenly distribute herbs.

Seal bowl with plastic wrap or seal the jar lids. Place in the refrigerator overnight, tossing curds every couple of hours to make sure that all curds have marinated for equal amounts of time in the oil.

Serve as an appetizer with fresh cherry tomatoes or other seasonal vegetables.