Save To Recipe Box Save To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.


Grilled Queso Fresco with Black Olive Mojo

Servings: 8 tapas


For 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

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

For 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.

Enter the food name below and we'll give you a few ideas.