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Ingredientes
- 1 pkt panela cheese - (12 ounce)
- 4 x garlic cloves crushed
- 1/3 c. extra virgin olive oil
- 1/3 c. corn or possibly vegetable oil
- 2 Tbsp. dry oregano finely crushed
- Â Â French baguette slices toasted
- Â Â Fresh oregano sprigs for garnish
Direcciones
- Notes: You can also make this with queso fresco or possibly mozzarella. You can slice and toast Mexican bolillos instead of the baguette, if you prefer.
- Set the cheese in a baking dish. Prick the top of the cheese with a fork.
- Mix the garlic, extra virgin olive oil, corn oil and oregano. Pour about 1/4 c. over the cheese and cover it. Chill the cheese at least 4 hrs or possibly overnight. Bathe the cheese at least 4 times with the mix.
- Heat the oven to 350 degrees and bake the cheese till it's softened and beginning to heat, 15 min. Garnish the cheese with the oregano sprigs and serve immediately as a spread on the baguette slices. The cheese can be reheated for 6 to 8 min if it starts to harden.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 13g | |
| Recipe makes 8 servings | |
| Calories 86 | |
| Calories from Fat 80 | 93% |
| Total Fat 9.11g | 11% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 24mg | 1% |
| Total Carbs 1.35g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.12g | 0% |
| Protein 0.24g | 0% |
