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
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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>
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