📝 About This Recipe
Named after Shakespeare’s famous lovers, Romeu e Julieta is a quintessential Brazilian dessert that celebrates the perfect marriage of salty and sweet. This iconic duo features the deep, floral richness of Goiabada (guava paste) balanced by the mild, salty tang of traditional Brazilian cheese. Simple yet sophisticated, it captures the heart of Minas Gerais cuisine and offers a sensory journey through Brazil's most beloved flavor profile.
🥗 Ingredients
The Star Duo
- 500 grams Goiabada Cascão (Firm Guava Paste) (high-quality, firm variety preferred)
- 500 grams Queijo Minas Padrão or Queijo Canastra (can substitute with mild semi-hard goat cheese or Monterey Jack)
The Warm Guava Reduction
- 200 grams Creamy Guava Paste (Goiabada Pastosa) (for the drizzling sauce)
- 1/4 cup Water (to thin the reduction)
- 1 teaspoon Fresh Lime Juice (to balance the sweetness)
- 1 Cinnamon Stick (optional for aromatic depth)
Texture and Garnish
- 6 sprigs Fresh Mint Leaves (for a pop of color and freshness)
- 2 tablespoons Crushed Toasted Macadamia Nuts (for a modern textural crunch)
- 1 pinch Flaky Sea Salt (to enhance the cheese profile)
👨🍳 Instructions
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1
Begin by selecting your cheese; ensure it is chilled as this makes it much easier to slice cleanly into uniform shapes.
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2
Slice the Queijo Minas (or substitute) into rectangles approximately 1/2 inch thick, 2 inches long, and 1 inch wide.
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3
Take the firm Goiabada Cascão and slice it into identical dimensions as the cheese to ensure a perfect 1:1 ratio in every bite.
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4
For a more elegant presentation, use a small geometric cookie cutter to cut both the cheese and the guava paste into circles or hearts.
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5
In a small saucepan over medium-low heat, combine the creamy guava paste, water, and the cinnamon stick.
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6
Whisk the mixture constantly for about 5-7 minutes until it melts into a smooth, glossy syrup that coats the back of a spoon.
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7
Remove the cinnamon stick and stir in the lime juice; this acidity is crucial to cut through the sugar levels of the guava.
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8
Allow the reduction to cool slightly so it thickens but remains pourable.
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9
Assemble the dish by placing a slice of cheese on a serving platter, followed by a slice of the firm guava paste on top.
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10
Drizzle a small amount of the warm guava reduction over each pairing, letting it drip down the sides attractively.
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11
Sprinkle a tiny pinch of flaky sea salt over the cheese edge and top with the crushed macadamia nuts for a contemporary twist.
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12
Garnish with a fresh mint leaf on each portion to provide a bright aromatic finish.
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13
Serve immediately while the reduction is warm and the cheese is cool, creating a delightful temperature contrast.
💡 Chef's Tips
If you cannot find Brazilian Queijo Minas, a mild Feta (soaked in water to descale salt) or a firm Ricotta Salata works beautifully. Always use 'Goiabada Cascão' if possible; it contains pieces of the fruit skin which offer a superior texture compared to jelly-like versions. To prevent the guava paste from sticking to your knife while slicing, dip the blade in hot water between each cut. For a party, serve these on bamboo skewers as 'Espetinhos' for an easy-to-grab appetizer or dessert bite. Balance is key; if your guava paste is exceptionally sweet, increase the lime juice in the reduction or use a saltier cheese.
🍽️ Serving Suggestions
Pair with a glass of chilled Brazilian Cachaça or a late-harvest Riesling to complement the fruit notes. Serve alongside a strong cup of Brazilian 'Cafezinho' (sweetened black coffee) for the traditional afternoon experience. Accompany with thin slices of toasted baguette or 'Biscoito de Polvilho' (sour starch crackers) for extra crunch. Add a dollop of Requeijão (Brazilian cream cheese) on the side for an even creamier texture profile. For a breakfast twist, serve the slices alongside fresh papaya and lime wedges.