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Grilled Queso Fresco with Black Olive Mojo

Servings: 8 tapas


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) Wisconsin queso fresco cheese or Wisconsin queso blanco cheese
Salt and pepper, to taste
8 lemon wedges
16 caperberries

Cooking Directions:

For the mojo, in a food processor, combine all the ingredients and process until finely chopped. Set aside.

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.

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.

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