0 (0)

Category: Appetizers

Panela Cheese With Oregano

Panela Cheese With Oregano
Al Seib / Los Angeles Times

It would be hard to establish exactly when Mexican gourmet cooking began. Did it start in the valley of Oaxaca 700 years before Christ? Or did it all begin in 1325 in Tenochtitlan, what is now Mexico City? Regardless of ... Read more

Total time: 25 minutes plus 4 hours marinating | Serves 6 to 8
Note: You can also make this with queso fresco or mozzarella. You can slice and toast Mexican bolillos instead of the baguette, if you prefer.
  • 1 (12-ounce) package panela cheese
  • 4 cloves garlic, crushed
  • 1/3 cup olive oil
  • 1/3 cup corn or vegetable oil
  • 2 tablespoons dried oregano, finely crushed
  • French baguette slices, toasted
  • Fresh oregano sprigs, for garnish

Step 1Set the cheese in a baking dish. Prick the top of the cheese with a fork.

Step 2Mix the garlic, olive oil, corn oil and oregano. Pour about 1/4 cup over the cheese and cover it. Refrigerate the cheese at least 4 hours or overnight. Bathe the cheese at least 4 times with the mixture.

Step 3Heat the oven to 350 degrees and bake the cheese until it's softened and beginning to melt, 15 minutes. 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 minutes if it starts to harden.

Each of 8 servings:
283 calories; 159 mg sodium; 33 mg cholesterol; 27 grams fat; 8 grams saturated fat; 2 grams carbohydrates; 8 grams protein; 0.51 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Mian Kam
Cauliflower steaks with romesco sauce
Iced somen noodles and fried eggplant with soy-mirin dipping sauce