Queijo Fresco with Herbs

A fresh cheese with a firm yet melting texture, enhanced by a bold olive oil. Herbs provide freshness while fleur de sel highlights the milky flavor.

• Prep time: 10 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 449
• Protein: 18 g
• Carbs: 5 g
• Fat: 37 g

Ingredients

• 400 g Fresh cheese ( well drained )
• 4 tbsp Extra virgin olive oil
• 0.5 piece Parsley ( minced )
• 0.5 piece Chives fresh ( minced )
• 1 piece Hot chili pepper optional ( finely chopped )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 2 tsp Pimenta da terra ( chili paste )

Instructions

1. Draining the cheese

   Remove the fresh cheeses from their packaging. Place them on paper towels to remove excess whey. The cheese must be dry on the surface for the oil to adhere.

2. Aromatic preparation

   Finely chop the parsley and chives. Mince the chili very finely after removing the seeds. Aim for a clean cut to avoid crushing the herbs.

3. Plating and seasoning

   Place each cheese in the center of a small plate. Pour a generous drizzle of olive oil. Add a small touch of pimenta da terra on each cheese. Sprinkle with fleur de sel, pepper, then distribute the herbs and fresh chili on top.

Chef's tips

• Use a full-bodied olive oil, ideally Portuguese, to contrast with the mildness of the cheese.
• The cheese must be served very cold; take it out of the refrigerator at the last moment.

Storage

Does not keep once plated. Consume immediately.