Miami Spice Napoleons with Wisconsin Queso Fresco Cheese
Napoleons:
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 12 baby portobello mushrooms (about 2 inches in diameter)
- 2 large red bell peppers
- 3 cups (18 ounces) crumbled queso fresco cheese
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 3 tablespoons finely chopped fresh cilantro
- 1 teaspoon salt
- 4 limes, quartered, or edible flowers
Instructions:
These Miami Spice Napoleons with Wisconsin Queso Fresco Cheese make an incredible appetizer, whether they're for a party or picnic.
- For the napoleons, prepare the grill according to the manufacturer’s directions, or preheat the oven to broil.
- Mix the oil and the garlic, and brush it on the mushrooms. Set the remaining garlic mixture aside.
- Grill or broil the mushrooms until they begin to brown and the juices just begin to exude. Remove from the heat and set aside to cool. Brush the peppers with the garlic mixture, and place them on the grill or under the broiler. Cook the peppers, turning as necessary, until the skins are blackened. Remove from the heat and place the peppers into a paper bag to steam and cool. When cool, peel off the skins and discard the seeds and membranes.
- Lightly oil 12 (2-inch) ring molds. Cut the mushrooms diagonally into thin slices to expose the interior surface. Trim the mushrooms and peppers to fit the diameter of the mold. Place a layer of mushrooms in the bottom of each mold. Top with an even, thin layer of cheese. Top with a layer of peppers, then another layer of cheese. Continue layering until you have four layers of vegetables and three layers of cheese, ending with a layer of peppers. Repeat for all 12 napoleons. Press down firmly, cover, and chill at least 30 minutes.
- For the dressing, whisk together all four ingredients.
- To serve, invert the napoleons onto twelve serving plates, loosening the edges with a knife. Drizzle with the dressing and garnish with limes or edible flowers.