📝 About This Recipe
Inspired by the classic Caribbean pairing of 'Martin Fierro' or 'Romeo and Juliet,' this dish elevates humble ingredients into a sophisticated culinary experience. The salty, high-melting-point Queso Blanco is seared until golden and crispy, then drizzled with a vibrant, sweet-and-tangy guava reduction infused with star anise and lime. It is a masterclass in the balance of salt, acid, and sugar, making it an unforgettable appetizer or a unique addition to a brunch spread.
🥗 Ingredients
The Cheese
- 16 ounces Queso Blanco (firm variety suitable for frying, cut into 1/2-inch thick rectangles)
- 2 tablespoons Extra Virgin Olive Oil (for searing)
- 1/4 cup All-purpose flour (for light dredging)
Spiced Guava Gastrique
- 7 ounces Guava Paste (cubed for easier melting)
- 1/4 cup Apple Cider Vinegar (adds essential acidity)
- 1/3 cup Water (to adjust consistency)
- 1 whole Star Anise (provides a subtle licorice aroma)
- 1 teaspoon Fresh Ginger (grated)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 pinch Red Pepper Flakes (optional, for a hint of heat)
Garnish & Finishing
- 1/4 cup Fresh Mint Leaves (torn or chiffonade)
- 2 tablespoons Toasted Marcona Almonds (roughly chopped for crunch)
- 1 pinch Flaky Sea Salt (like Maldon)
👨🍳 Instructions
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1
Begin by preparing the guava gastrique. In a small saucepan over medium heat, combine the cubed guava paste, apple cider vinegar, water, and star anise.
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2
Whisk the mixture constantly as the guava paste begins to melt. Once smooth, stir in the grated ginger and red pepper flakes.
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3
Reduce the heat to low and let the sauce simmer for 8-10 minutes until it thickens to a honey-like consistency. Remove from heat, stir in the lime juice, and discard the star anise. Set aside to cool slightly.
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4
Prepare the Queso Blanco by slicing the block into uniform 1/2-inch thick slabs. Pat each piece thoroughly dry with paper towels to ensure a crispy crust.
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5
Place the flour in a shallow bowl. Lightly dredge each slice of cheese in the flour, shaking off any excess so only a translucent coating remains.
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6
Heat a large non-stick skillet or cast-iron pan over medium-high heat and add the olive oil. Wait until the oil is shimmering but not smoking.
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7
Place the cheese slices in the pan, ensuring they do not touch. Work in batches if necessary to avoid crowding the pan.
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8
Sear the cheese for 2-3 minutes on the first side without moving it, until a deep golden-brown crust forms.
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9
Carefully flip the slices using a thin spatula and sear the other side for an additional 1-2 minutes. The cheese should be soft and warm in the center but hold its shape.
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10
Transfer the seared cheese immediately to a serving platter or individual plates.
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11
Generously drizzle the warm guava gastrique over the center of the cheese slices.
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12
Scatter the chopped Marcona almonds and fresh mint over the top for texture and brightness.
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13
Finish with a tiny sprinkle of flaky sea salt to make the guava flavors pop, and serve immediately while the cheese is still warm and supple.
💡 Chef's Tips
Always pat the cheese dry before searing; moisture is the enemy of a crisp crust. If you cannot find Queso Blanco, Halloumi or Queso Panela make excellent substitutes as they also have high melting points. Do not overcook the gastrique or it will become a sticky candy; if it gets too thick, whisk in a teaspoon of warm water. Use a high-quality non-stick pan to ensure the cheese doesn't tear when you flip it. For a spicier kick, add a finely minced serrano pepper to the sauce while it simmers.
🍽️ Serving Suggestions
Serve alongside warm, crusty baguette slices or artisan crackers. Pair with a crisp, dry Sparkling Wine or a chilled Rosé to cut through the richness of the cheese. Accompany with a simple arugula salad dressed in lemon and olive oil for a light lunch. Excellent as part of a tapas-style spread with olives and cured meats. For a brunch twist, serve with a side of crispy bacon or prosciutto.