Grilled Queso Fresco with Black Olive Mojo
Mojo:
- ½ cup pitted kalamata olives
- ½ cup chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 2 garlic cloves
- 1 tablespoon crushed red chile flakes
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1¼ cups extra-virgin olive oil
- ¼ cup vegetable oil
- 8 pieces (1 x 3 × ½-inch rectan- gles) queso fresco or queso blanco cheese
- Salt and pepper, to taste
- 8 lemon wedges
- 16 caperberries
Instructions:
This Grilled Queso Fresco with Black Olive Mojo make a delicious appetizer indeed.
- For the mojo, in a food processor, combine all of the ingredients and process until finely chopped. Set aside.
- For the queso fresco, in a cast-iron skillet, heat ¼ cup 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.