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Panela Cheese With Oregano

Time 25 minutes
Yields Serves 6 to 8
Panela Cheese With Oregano
1

Set the cheese in a baking dish. Prick the top of the cheese with a fork.

2

Mix the garlic, olive oil, corn oil and oregano. Pour about 1/4 cup over the cheese and cover it. Refrigerate the cheese at least 4 hours or overnight. Bathe the cheese at least 4 times with the mixture.

3

Heat the oven to 350 degrees and bake the cheese until it’s softened and beginning to melt, 15 minutes. Garnish the cheese with the oregano sprigs and serve immediately as a spread on the baguette slices. The cheese can be reheated for 6 to 8 minutes if it starts to harden.

You can also make this with queso fresco or mozzarella. You can slice and toast Mexican bolillos instead of the baguette, if you prefer.

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