Although all the ingredients in this recipe came originally from the Old World, Mexican cooks promptly adopted them and embraced their use while creating this and other dishes of their own; this baked cheese recipe has been around long enough to be considered legitimate by any Mexican gourmand. Melting cheese is a favourite technique in Mexican cuisine, and makes this baked cheese a delightful appetizer, served with crackers or, as in this post, with toasted slices of crusty bread.
Baked Cheese with Oregano –
Queso al horno con orégano
1 piece (300 g, approximately 10 Oz) panela cheese (or other unripened cheese)
2 cloves garlic; minced
2 tsp dry oregano; crumbled
¼ cup olive oil
Sliced bolillo, baguette or other crusty bread; toasted
Place cheese in an oven-proof bowl; scratch and prick cheese surface all around with a fork:
Distribute minced garlic and oregano on top, then pour olive oil over, coating the top and letting it drip around the edge:
Pre-heat oven to 400 °F (205 °C), and bake cheese for a few minutes, just until it barely softens; serve warm with toasted crusty bread:
A slice of the baked cheese spreads easily on a piece of toast previously drizzled with the flavoured oil:
I harvest stems from my oregano plant every summer, before it starts to bloom, and dry them, so I always have a good supply during the cold months for this and other recipes, such as soups, stews and pickled vegetables.
I am bringing my recipe to Thursday Favourite Things #409 with Bev @ Eclectic Red Barn, Marilyn @ Marilyn’s Treats, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, Theresa @ Shoestring Elegance and Linda @ Crafts a la Mode.