📝 About This Recipe
Known affectionately in Brazil as 'Romeu e Julieta,' the pairing of salty cheese and sweet guava paste is a cultural treasure. When brought to the churrasco grill, the cheese develops a golden, crusty exterior while the guava softens into a luscious, warm nectar. This recipe elevates the classic street-food snack into a sophisticated appetizer that perfectly balances smoky, salty, and sweet notes.
🥗 Ingredients
The Skewers
- 500 grams Queijo Coalho (cut into 1-inch cubes; can substitute with Halloumi if unavailable)
- 300 grams Goiabada Cascão (Firm Guava Paste) (cut into 1-inch cubes, slightly smaller than the cheese)
- 12 pieces Wooden Skewers (soaked in water for 30 minutes to prevent burning)
The Glaze & Infusion
- 2 tablespoons Unsalted Butter (melted)
- 1 tablespoon Honey (wildflower or orange blossom)
- 1 teaspoon Cachaça (optional, for a subtle Brazilian kick)
- 1 sprig Fresh Rosemary (finely minced)
- 1/4 teaspoon Smoked Paprika (to enhance the grill flavor)
For Garnish & Finish
- 1 piece Lime (cut into wedges for zest and juice)
- 10 pieces Fresh Mint Leaves (chiffonade for brightness)
- 1 pinch Flaky Sea Salt (Maldon or similar)
- 2 tablespoons Crushed Toasted Brazil Nuts (for a buttery crunch)
👨🍳 Instructions
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1
Begin by soaking your wooden skewers in cold water for at least 30 minutes. This prevents the wood from splintering or catching fire over the high heat of the grill.
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2
Prepare the Queijo Coalho by cutting it into uniform 1-inch (2.5cm) cubes. Ensure the cheese is cold from the fridge, as this helps it maintain its shape during the initial searing.
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3
Slice the Goiabada (guava paste) into cubes slightly smaller than the cheese. This ensures the cheese hits the grill surface first, creating a protective barrier for the sugar-heavy guava.
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4
In a small bowl, whisk together the melted butter, honey, cachaça, minced rosemary, and smoked paprika to create the basting glaze.
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5
Assemble the skewers by alternating one cube of cheese and one cube of guava paste. Aim for 3 pieces of cheese and 2 pieces of guava per skewer.
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6
Preheat your grill or cast-iron grill pan to medium-high heat. You want a surface temperature of about 400°F (200°C).
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7
Lightly brush the grill grates with a neutral oil to ensure the cheese doesn't stick.
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8
Place the skewers on the grill. Let them sear undisturbed for about 90 seconds until a deep golden-brown crust forms on the cheese.
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9
Rotate the skewers 90 degrees and brush the top side lightly with the honey-butter glaze.
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10
Continue grilling and rotating every 60-90 seconds. The goal is to brown all four sides of the cheese while the guava paste just begins to glisten and soften.
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11
Be careful not to overcook; if the guava paste starts to melt off the skewer, remove them from the heat immediately.
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12
Transfer the hot skewers to a serving platter. Immediately sprinkle with a tiny pinch of flaky sea salt and the crushed Brazil nuts.
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13
Garnish with fresh mint chiffonade and a light dusting of lime zest for a fragrant finish.
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14
Serve immediately while the cheese is warm and 'squeaky' and the guava is gooey.
💡 Chef's Tips
Use 'Goiabada Cascão' if possible; it is firmer and has more fruit pulp than standard guava jelly, making it easier to grill. If you cannot find Queijo Coalho, Halloumi is the perfect substitute because of its high melting point. Keep the guava cubes slightly smaller than the cheese cubes so they don't touch the grill directly for too long, which prevents burning. If using a charcoal grill, move the skewers to the cooler side of the grill if the sugar in the guava starts to smoke excessively. For an extra kick, add a pinch of cayenne pepper to the honey glaze.
🍽️ Serving Suggestions
Pair with a classic Brazilian Caipirinha to cut through the richness of the cheese. Serve alongside a bowl of Farofa (toasted cassava flour) for extra texture. Excellent as a side dish for a traditional Picanha roast. Offer a small bowl of lime wedges on the side for guests who prefer more acidity. Pairs beautifully with a chilled glass of Sparkling Rosé or a crisp Sauvignon Blanc.