Crostini of Queso Fresco with Garlic and Epazote Recipe


Queso Fresco Spread:
11 oz. Queso Fresco
2 oz. Cotija cheese
1/4 cup olive oil
1 medium clove garlic, chopped
1/2 teaspoon lemon zest
1 Tablespoon lemon juice
1/4 cup cilantro leaves, rough chopped
5 or 6 fresh epazote leaves, rough chopped (can substitute 1 tsp. fresh oregano or marjoram)
1/4 teaspoon red pepper flakes
Cilantro leaves for garnish

1 baguette, sliced diagonally into slices 1/4-inch thick
1/4 cup olive oil
1 teaspoon kosher salt
2 garlic cloves, peeled


Make Queso Freso: Put all the queso fresco spread ingredients in food processor and blend just until well combined and smooth.

Make Crostini: Brush the bread slices on one side with olive oil. Sprinkle with salt. Arrange the slices on a baking sheet and cook until the slices are golden around the edges and crisp, about 10-15 minutes. Set aside to cool. Rub one side of each crostini with a clove of garlic.

Assembly: Spread 1 Tablespoon of the queso fresco mixture evenly over the toasts.

Garnish with a cilantro leaf. Serve immediately.

Recipe created by Parties That Cook®


Makes 24 crostini