Roasted Olives with Queso Fresco
Total Time
30m
Prep Time:10m
Yields:13 Servings
Ingredients
1 jar
(9.5 oz.)
1 jar
(4 oz.)
1
lemon
1
sprig (6”) fresh rosemary, cut into 1” pieces
2
cloves garlic, thinly sliced
¼ tsp.
1 tsp.
crushed fennel seeds (optional)
¾ cup
1
baguette, sliced and toasted
Directions
Step 1
Preheat oven to 400°F. Place olives, pimientos, and olive oil in 1 ½ quart baking dish.
Step 2
Remove zest of lemon in long strips using vegetable peeler and cut lengthwise into ¼-inch wide strips. Halve and juice lemon. Add lemon zest strips to dish, with rosemary, garlic, red pepper flakes and fennel seeds. Toss to combine.
Step 3
Bake for 20 minutes or until flavored through. Toss in Queso Fresco and spoon into serving bowl. Drizzle with lemon juice. Serve warm or room temperature with sliced baguette.
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Roasted Olives with Queso Fresco
Prep Time 10m
Total time 30m
Yields: 13 Servings
Ingredients
1 jar (9.5 oz.)
1 jar (4 oz.)
1
lemon
1
sprig (6”) fresh rosemary, cut into 1” pieces
2
cloves garlic, thinly sliced
¼ tsp.
1 tsp.
crushed fennel seeds (optional)
¾ cup
1
baguette, sliced and toasted
Directions
Step 1
Preheat oven to 400°F. Place olives, pimientos, and olive oil in 1 ½ quart baking dish.
Step 2
Remove zest of lemon in long strips using vegetable peeler and cut lengthwise into ¼-inch wide strips. Halve and juice lemon. Add lemon zest strips to dish, with rosemary, garlic, red pepper flakes and fennel seeds. Toss to combine.
Step 3
Bake for 20 minutes or until flavored through. Toss in Queso Fresco and spoon into serving bowl. Drizzle with lemon juice. Serve warm or room temperature with sliced baguette.
