Red Pepper and Cumin-Marinated Manchego

1 tablespoon cumin seeds
1 small dried red chile, cut into 3 pieces
2 garlic cloves, minced
1 tablespoon chopped fresh thyme leaves or chopped fresh oregano
2 teaspoons grated orange zest
1 cup extra-virgin olive oil, plus additional if needed
8 ounces Manchego cheese, rind cut off and discarded, cheese cut into ½-inch cubes

The colors are beautiful and the taste is fantastic.

In a small, heavy skillet, toast the cumin seeds and dried red chile over medium-high heat, shaking the pan gently to ensure even cooking, until fragrant, about 1 minute. Transfer the spices to a medium mixing bowl. When the spices have cooled slightly, add the minced garlic, chopped thyme, and grated orange zest. Pour in the olive oil, and stir gently to combine. Stir in the cheese. Add more oil to cover the cheese, if needed. Cover and refrigerate overnight. Remove the cheese from the refrigerator a few hours before serving to return the oil to room temperature.
To serve, transfer the cheese mixture with the flavored olive oil to a serving bowl; place toothpicks alongside for spearing the cheese. (The cheese will keep for up to three days in the fridge.) If you can’t find Manchego, use cubes of firm feta cheese.