📝 About This Recipe
Transport your palate to the heart of the Caribbean with this sophisticated take on 'Postre de Vigilante.' This appetizer celebrates the iconic marriage of salty, firm Queso Blanco and the tropical, floral sweetness of pink guava paste. By pan-searing the cheese to a golden crust and drizzling it with a spiced balsamic-guava reduction, we transform a humble snack into a gourmet starter that is both nostalgic and refined.
🥗 Ingredients
The Cheese Base
- 16 ounces Queso Blanco or Queso de Freír (cut into 1-inch cubes)
- 2 tablespoons Extra Virgin Olive Oil (for searing)
- 2 tablespoons Cornstarch (for light dusting)
The Guava Reduction
- 7 ounces Guava Paste (Pasta de Guayaba) (cubed for easier melting)
- 1/3 cup Water (filtered)
- 1 tablespoon Balsamic Vinegar (adds acidity and depth)
- 1 teaspoon Fresh Lime Juice (to brighten the flavors)
- 1/4 teaspoon Red Pepper Flakes (optional, for a hint of heat)
- 1 piece Star Anise (whole, to infuse the sauce)
Garnish & Assembly
- 1/4 cup Fresh Mint Leaves (finely chiffonade)
- 2 tablespoons Roasted Salted Pistachios (roughly chopped for crunch)
- 1 pinch Flaky Sea Salt (Maldon preferred)
- 12-18 pieces Bamboo Skewers (small cocktail size)
👨🍳 Instructions
-
1
Begin by preparing the guava glaze. In a small saucepan over medium-low heat, combine the cubed guava paste, water, balsamic vinegar, and the whole star anise.
-
2
Whisk the guava mixture constantly as it melts. Once it reaches a smooth, syrupy consistency (about 5-7 minutes), stir in the lime juice and red pepper flakes.
-
3
Reduce the heat to the lowest setting just to keep the glaze warm. If it becomes too thick, add a teaspoon of water at a time to maintain a pourable consistency. Remove the star anise before serving.
-
4
Pat the cubes of Queso Blanco dry with a paper towel. Removing surface moisture is critical for achieving a crisp, golden-brown crust.
-
5
Place the cornstarch in a shallow bowl and lightly toss the cheese cubes until they have a very thin, translucent coating. Shake off any excess starch.
-
6
Heat a large non-stick skillet or cast-iron griddle over medium-high heat. Add the olive oil and swirl to coat the pan.
-
7
Once the oil is shimmering but not smoking, carefully place the cheese cubes in the pan. Ensure they are not touching to allow for even browning.
-
8
Sear the cheese for 1-2 minutes per side. Use tongs to turn them frequently until all sides are a rich golden brown and the cheese feels slightly softened but holds its shape.
-
9
Transfer the seared cheese cubes to a plate lined with paper towels for just 30 seconds to drain any excess oil.
-
10
Thread one or two warm cheese cubes onto each bamboo skewer.
-
11
Arrange the skewers on a serving platter. While still hot, generously drizzle the warm guava reduction over the cheese.
-
12
Finish the dish by sprinkling the chopped pistachios, fresh mint, and a tiny pinch of flaky sea salt over the top for a beautiful contrast of color and texture.
💡 Chef's Tips
Always use 'Queso de Freír' or a firm 'Queso Blanco' as they have a high melting point and won't puddle in your pan. If you cannot find guava paste, you can substitute with a high-quality guava jelly, though you may need to reduce the water in the recipe. Don't skip the cornstarch; it creates a micro-thin 'shatter' crust that makes the texture much more exciting. Keep the glaze warm; if it cools too much, it will set into a thick jelly that is difficult to drizzle. For an extra smoky flavor, try searing the cheese on an outdoor grill using a fine-mesh grill grate.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sparkling Rosé or a dry Prosecco to cut through the richness of the cheese. Serve alongside thin slices of toasted Cuban bread or artisanal crackers. A side of quick-pickled red onions provides a sharp acidic contrast to the sweet guava. For a cocktail pairing, a classic Lime Mojito with plenty of fresh mint complements the tropical notes perfectly.