📝 About This Recipe
This elegant snack is a sophisticated play on the classic Caribbean pairing known as 'Martín Fierro' or 'Romeo and Juliet.' We take firm, salty Queso Blanco and sear it until golden-crisp on the outside and buttery-soft on the inside, creating a stunning textural contrast. Topped with a homemade spiced guava gastrique, this dish balances tropical sweetness with savory depth for a truly addictive bite.
🥗 Ingredients
The Cheese
- 16 ounces Queso Blanco or Queso de Freír (cut into 1/2-inch thick rectangles or cubes)
- 2 tablespoons Neutral Oil (such as grapeseed or canola for searing)
Spiced Guava Gastrique
- 7 ounces Guava Paste (Pasta de Guayaba) (cubed for easier melting)
- 1/4 cup Apple Cider Vinegar (adds necessary acidity)
- 1/3 cup Water (to adjust consistency)
- 1 whole Star Anise (for subtle licorice notes)
- 1 small Cinnamon Stick
- 1/4 teaspoon Red Chili Flakes (for a hint of heat)
- 1 tablespoon Lime Juice (freshly squeezed)
Garnish & Crunch
- 2 tablespoons Roasted Salted Pistachios (roughly chopped)
- 8-10 leaves Fresh Mint Leaves (torn or chiffonade)
- 1 pinch Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
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1
Begin by preparing the guava gastrique. In a small saucepan over medium-low heat, combine the cubed guava paste, apple cider vinegar, and water.
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2
Add the star anise, cinnamon stick, and red chili flakes to the saucepan. Stir frequently with a whisk or wooden spoon as the paste begins to soften.
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3
Continue to simmer the sauce for 8-10 minutes, whisking until the guava paste has completely melted and the sauce is smooth and glossy. If it feels too thick, add water one tablespoon at a time.
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4
Remove the sauce from heat. Stir in the fresh lime juice to brighten the flavor. Discard the star anise and cinnamon stick, and set the sauce aside to cool slightly (it will thicken as it cools).
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5
Prepare the cheese by patting the Queso Blanco blocks very dry with paper towels. Any moisture on the surface will prevent that beautiful golden crust from forming.
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6
Heat a large non-stick or well-seasoned cast iron skillet over medium-high heat. Add the neutral oil and swirl to coat the bottom of the pan.
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7
Once the oil is shimmering but not smoking, carefully place the cheese slices into the pan. Ensure they are not touching to allow for even browning.
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8
Sear the cheese for 2-3 minutes without moving them. Use a thin spatula to peek underneath; once they are deep golden brown and crispy, flip them over.
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9
Sear the second side for another 2 minutes. The cheese should be soft and yielding in the center but hold its shape perfectly.
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10
Transfer the hot cheese slices immediately to a serving platter or individual small plates.
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11
Generously drizzle the warm spiced guava gastrique over the center of the cheese slices.
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12
Garnish with the chopped pistachios for crunch and the fresh mint for a pop of color and aroma.
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13
Finish with a tiny sprinkle of flaky sea salt to enhance the contrast between the sweet guava and savory cheese. Serve immediately while the cheese is warm.
💡 Chef's Tips
Always use 'Queso de Freír' if available, as it is specifically designed to be fried without melting away. If your guava paste is very hard, you can microwave it with the water for 30 seconds before adding to the stovetop to speed up the process. Don't crowd the pan when searing the cheese; if you add too many pieces at once, the pan temperature drops and the cheese will steam rather than crust. For a cleaner look, you can strain the gastrique through a fine-mesh sieve before serving to remove any undissolved fruit fibers. Leftover gastrique is excellent on toast, grilled chicken, or even drizzled over vanilla bean ice cream.
🍽️ Serving Suggestions
Pair with a crisp, cold Prosecco or a dry Rosé to cut through the richness of the cheese. Serve alongside warm artisan crackers or thin slices of toasted baguette. For a cocktail pairing, a classic Mojito with plenty of lime and mint complements the tropical guava notes perfectly. Include this as part of a larger tapas spread with salty Marcona almonds and green olives. Add a few slices of fresh serrano ham (Jamon Serrano) on the side for a salty, meaty addition.