Roasted Olives with Queso Fresco
Total Time
30m
Prep Time:10m
Yields:13 Servings
Ingredients
1 jar
(9.5 oz.)
1 jar
(4 oz.)
GOYA® Fancy Pimientos, drained and coarsely chopped
1
<p>lemon</p>
1
<p>sprig (6”) fresh rosemary, cut into 1” pieces</p>
2
<p>cloves garlic, thinly sliced</p>
¼ tsp.
1 tsp.
<p>crushed fennel seeds (optional)</p>
¾ cup
GOYA® Queso Fresco, coarsely crumbled
1
<p>baguette, sliced and toasted</p>
Directions
Step 1
<p>Preheat oven to 400°F. Place olives, pimientos, and olive oil in 1 ½ quart baking dish.</p>
Step 2
<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>
Step 3
<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>
Side Dish
Homemade Chickpea Tofu
Side Dish
Vegetarian Stuffed Peppers
Appetizer
Mexican-Style Shrimp Cocktail
Appetizer
Chickpea and Manchego Croquettes
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
Experience Your Favorite Plantains Like Never Before
Discover authentic plantain recipes enjoyed throughout Latin America and bring the flavors, traditions, and vibrant spirit of Latin cuisine to your table.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account
Roasted Olives with Queso Fresco
Prep Time: 10m
Total time: 30m
Yields: 13 Servings
Ingredients
1 jar (9.5 oz.)
1 jar (4 oz.)
GOYA® Fancy Pimientos, drained and coarsely chopped
1
<p>lemon</p>
1
<p>sprig (6”) fresh rosemary, cut into 1” pieces</p>
2
<p>cloves garlic, thinly sliced</p>
¼ tsp.
1 tsp.
<p>crushed fennel seeds (optional)</p>
¾ cup
GOYA® Queso Fresco, coarsely crumbled
1
<p>baguette, sliced and toasted</p>
Directions
Step 1
<p>Preheat oven to 400°F. Place olives, pimientos, and olive oil in 1 ½ quart baking dish.</p>
Step 2
<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>
Step 3
<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>
Reviews
Submit your review | |
