Guest Author - Susan Stewart
Panela is a mild, white, Mexican cheese, which is very soft and crumbly. You can heat it to make it spreadable. It�s often used - cubed or sliced - in salads, sandwiches, chili, and soups. And it can be crumbled over burritos, tacos, quesadillas, etc. This recipe stores very well in the fridge and can be added to any green salad � or even served with toothpicks as a light snack with drinks. It can be heated to make a spread, or served cold in the salads.
Herbed Panela Cheese (with substitutions)
1 lb panela cheese, (or fresh mozzarella cheese, or tofu), in 1� cubes
6 cloves garlic (crushed)
1/2 cup olive oil
2 tbsp dried, crushed oregano, or 4 tbsp. fresh, minced oregano
(cilantro, parsley, epazote, or thyme may be substituted)
freshly ground black pepper to taste
salt to taste
Put the cheese in jar or container with airtight-fitting lid. In a bowl, combine the garlic, olive oil and herbs and whisk gently. Pour over cheese or tofu. Refrigerate, covered, overnight. Stir the cubes gently in the marinade from time to time, or gently shake the container.
Here�s some ideas on how to use your Herbed Panela:
Herbed Panela Spread
Preheat oven to 350 degrees. Place the marinated cheese cubes on a baking tray and bak about 15 minutes until slightly softened. Serve warm as a spread with crackers or rolls. (This does not work with tofu.)
Tomato Cucumber Salad with Herbed Panela Cheese
3 Roma tomatoes, cut into eighths
1 cucumber, peeled and thinly sliced
3/4 pound Herbed Panela cheese
1/4 cup lime juice
1 tablespoons olive oil
Salt and freshly ground black pepper
Gently combine tomatoes, cucumber, and Herbed Panela Cheese(or tofu) in a serving bowl. Mix lime juice and oil; pour evenly over salad. Add salt and pepper to taste.
Spinach Salad with Herbed Panela Cheese
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons olive oil
1/8 teaspoon pepper
1 tablespoon grated fresh Parmesan cheese
8 cups baby spinach
1/2 cup Herbed Panela cheese
� cup pine nuts, or sunflower seeds, or pecan halves
Combine vinegar, oil, garlic, pepper and Parmesan in a covered jar and shake. Lightly toast the nuts on a dry griddle, being careful not to let them burn. Gently mix the baby spinach, Herbed Panela Cheese, dressing, and the toasted nuts. Serves 4.
