Roasted Olives with Queso Fresco

Roasted Olives with Queso Fresco
Roasted Olives with Queso Fresco

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Prep time

10m

Total time

30m

Yields

13

Servings

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  • About this Recipe
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  • Ingredients
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Ingredients

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1 jar (4 oz.)

GOYA® Fancy Pimientos, drained and coarsely chopped

1

lemon

1

sprig (6”) fresh rosemary, cut into 1” pieces

2

cloves garlic, thinly sliced

1 tsp.

crushed fennel seeds (optional)

¾ cup

GOYA® Queso Fresco, coarsely crumbled

1

baguette, sliced and toasted

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Directions

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Step 1

Preheat oven to 400°F. Place olives, pimientos, and olive oil in 1 ½ quart baking dish.

Step 2

Remove zest of lemon in long strips using vegetable peeler and cut lengthwise into ¼-inch wide strips. Halve and juice lemon. Add lemon zest strips to dish, with rosemary, garlic, red pepper flakes and fennel seeds. Toss to combine.

Step 3

Bake for 20 minutes or until flavored through. Toss in Queso Fresco and spoon into serving bowl. Drizzle with lemon juice. Serve warm or room temperature with sliced baguette.

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New from Goya

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