Baked Artisan Cheese with Salsa
Dec 16, 2013, Updated Apr 09, 2021
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Cheese Baked with Salsa
Ingredients
Artisan Cheese
- 2 tbsp olive oil extra virgin
- 1 lb artisan cheese wax removed and cut into 1/2-inch slices
- 2 sprigs rosemary
- 2 sprigs sage
- 2 sprigs thyme
- 2 sprigs parsley
Salsa
- 2 large tomato ripe greenhouse tomatoes
- 1-2 jalapeno roasted, peeled, seeded, minced
- 2 tbsp cilantro minced
- 1/2 tsp salt
- 2 tsp lime juice freshly squeezed
Instructions
Artisan Cheese
- Preheat oven to 375°F/180°C.
- Pour the extra virgin olive oil into a 10 inch baking dish.
- Arrange the cheese in an even layer on top of the oil and scatter the fresh herb sprigs on top.
- Bake until the cheese is soft and gooey, about 25 minutes.
- Serve immediately with pitas, toasted baguettes and fresh salsa.
Salsa
- Peel, seed and chop the greenhouse tomatoes.
- In a mixing bowl, stir in the greenhouse tomatoes, peppers, cilantro, lime juice and salt.
- Chill and serve when needed.
Notes
Roasting method for jalapeño peppers:
Coat peppers with a light layer of vegetable oil. Rotate peppers over open flame, either on a bbq or gas stove, until peppers turn black and blister. If an open flame isn’t available, a broiler can be used. Slice the pepper in half and remove the core, seeds, and membrane. On a broiler plate, place peppers open side down and broil until skins are black and blistered. Cover peppers in a bowl and allow to rest for 15 minutes. Peel the black skin off.
Coat peppers with a light layer of vegetable oil. Rotate peppers over open flame, either on a bbq or gas stove, until peppers turn black and blister. If an open flame isn’t available, a broiler can be used. Slice the pepper in half and remove the core, seeds, and membrane. On a broiler plate, place peppers open side down and broil until skins are black and blistered. Cover peppers in a bowl and allow to rest for 15 minutes. Peel the black skin off.
Nutrition information is automatically calculated, so should only be used as an approximation.
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