Marinated Queso Fresco
Transform your appetizer game with this flavorful Marinated Queso Fresco recipe, a perfect blend of creamy cheese and aromatic herbs. Featuring cubes of soft, tangy queso fresco soaked in a luscious marinade of extra virgin olive oil, fresh rosemary, thyme, garlic, and a kick of red pepper flakes, this dish strikes the ideal balance between bold and delicate flavors. With a hint of citrusy brightness from lemon zest and the subtle peppery crunch of whole black peppercorns, each bite is a celebration of Mediterranean-inspired goodness. Ready in just 15 minutes of prep and best served with crusty bread or fresh veggies, this make-ahead treat is perfect for entertaining or adding a gourmet touch to your next snack table.
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Recipe Information
Ingredients
- 250 grams Queso Fresco
- 120 ml Extra virgin olive oil
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 3 whole Garlic cloves
- 0.5 teaspoons Red pepper flakes
- 1 teaspoons Whole black peppercorns
- 1 teaspoon Lemon zest
- 0.25 teaspoons Salt
Instructions
Cut the queso fresco into bite-sized cubes, approximately 2 cm each. Place the cubes in a shallow dish or airtight container large enough to accommodate the marinade.
Peel the garlic cloves and lightly smash them with the side of a knife to release their flavor. Do not chop them; keeping them whole will allow their taste to infuse without overpowering the dish.
In a mixing bowl, combine the olive oil, rosemary, thyme, garlic cloves, red pepper flakes, black peppercorns, lemon zest, and salt. Stir gently to mix the ingredients evenly.
Pour the marinade over the cubed queso fresco, ensuring that all of the cheese is coated evenly. Gently toss, taking care not to crumble the cheese.
Cover the dish or seal the container, and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to fully penetrate the queso fresco.
Before serving, bring the marinated queso fresco to room temperature for about 20 minutes. Serve with crusty bread, crackers, or fresh vegetable sticks for dipping.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.8 g | 213% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1932 mg | 84% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.2 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 972 mg | 75% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 109 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
