Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Grilled Queso Fresco with Black Olive Mojo

Grilled Queso Fresco with Black Olive MojoGrilled queso fresco or blanco cheese served with a black olive mojo, lemon wedges and caperberries. Recipe by Chef James Campbell Caruso.

Recipe Ingredients:

Mojo:
1/2 cup pitted kalamata olives
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh mint
2 cloves garlic
1 tablespoon crushed red chile flakes
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 1/4 cups extra-virgin olive oil

Queso Fresco:
1/4 cup vegetable oil
8 pieces (1 x 3 x 1/2-inch rectangles) queso fresco or queso blanco cheese
Salt and ground black pepper, to taste
8 lemon wedges
16 caperberries

Cooking Directions:

  1. For the Mojo: In a food processor, combine all the ingredients and process until finely chopped. Set aside.
  2. For the Queso Fresco: In a cast-iron skillet, heat the vegetable oil over medium-high heat. Sprinkle the cheese with salt and pepper and add it to the skillet. Sear each cheese slice for about 1 minute on each side. The cheese will soften, but hold its shape.
  3. To serve the tapas, transfer the seared cheese slices to a serving platter. Top with the black olive mojo. Garnish with the lemon wedges and caperberries.

Makes 8 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.