Miami Spice Napoleons with Queso Fresco Cheese

Miami Spice Napoleons with Queso Fresco Cheese

prep time

minutes
cook time

minute
servings
12

Ingredients














Cooking Instructions

For napoleons:


1

Prepare the grill according to the manufacturer's directions, or Heat oven to broil. Mix the oil and the garlic, and brush it on the mushrooms. Set the remaining oil/garlic mixture aside.


2

Grill or broil the mushrooms until they begin to brown and the juices just begin to exude. Remove from the heat and set aside to cool.


3

Brush the peppers with the oil/garlic mixture. Place them on the grill or under the broiler. Cook the peppers, turning as necessary until skins are blackened. Remove from the heat and place the peppers into a paper bag to steam and cool. When the peppers have cooled, peel off the skins and discard the seeds and membranes.


4

Lightly oil twelve 2-inch ring molds. Cut the mushrooms diagonally into thin slices to expose the interior surface. Trim the mushrooms and peppers to fit the diameter of the mold. Place a layer of mushrooms in the bottom of each mold. Top with an even, thin layer of the crumbled cheese (use a total of 1 ounce of cheese per napoleon). Top with a layer of roasted peppers, then another layer of the cheese. Continue layering until you have 4 layers of vegetables and 3 layers of cheese, ending with a layer of peppers. Repeat the procedure for all 12 napoleons. Press down firmly, cover, and chill at least 30 minutes.


For dressing:


1

Whisk together all four ingredients.


2

To serve, invert the napoleons onto twelve serving plates, loosening the edges with a knife. Drizzle with the dressing and garnish with quartered limes, or edible flowers.


Ingredients














Cooking Instructions

For napoleons:


1

Prepare the grill according to the manufacturer's directions, or Heat oven to broil. Mix the oil and the garlic, and brush it on the mushrooms. Set the remaining oil/garlic mixture aside.


2

Grill or broil the mushrooms until they begin to brown and the juices just begin to exude. Remove from the heat and set aside to cool.


3

Brush the peppers with the oil/garlic mixture. Place them on the grill or under the broiler. Cook the peppers, turning as necessary until skins are blackened. Remove from the heat and place the peppers into a paper bag to steam and cool. When the peppers have cooled, peel off the skins and discard the seeds and membranes.


4

Lightly oil twelve 2-inch ring molds. Cut the mushrooms diagonally into thin slices to expose the interior surface. Trim the mushrooms and peppers to fit the diameter of the mold. Place a layer of mushrooms in the bottom of each mold. Top with an even, thin layer of the crumbled cheese (use a total of 1 ounce of cheese per napoleon). Top with a layer of roasted peppers, then another layer of the cheese. Continue layering until you have 4 layers of vegetables and 3 layers of cheese, ending with a layer of peppers. Repeat the procedure for all 12 napoleons. Press down firmly, cover, and chill at least 30 minutes.


For dressing:


1

Whisk together all four ingredients.


2

To serve, invert the napoleons onto twelve serving plates, loosening the edges with a knife. Drizzle with the dressing and garnish with quartered limes, or edible flowers.


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