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

<p>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.</p>

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