Recipe from Salsas That Cook
Servings: 4to 6 as an appetizer
Heat the oven to 350 degrees. Spread out the nuts on a baking sheet, set them in the oven and let toast until lightly browned and very fragrant, 7 or 8 minutes. Remove and slide off into a medium-size bowl.
Add the cheeses to the bowl and combine thoroughly with the nuts. Scoop into the center of an ovenproof baking dish and form it into a 5-inch-diameter disc. Spoon the salsa over and around the cheese, set in the oven and bake until heated through, 10 to 15 minutes.
Sprinkle with the cilantro and set out to enjoy as a dip or a spread on crackers, chunks of bread or toasted croutons.
I would like to make the Salsa baked cheese as an appetizer for a Women’s Church Group this November 8th
Can you please help me with this.
I need to make enough for 100 women. How much of the products do I need and how far in advance can I make it?
Hi Rosie –
Great Idea – I would reccomend making 12 batches of this to feed 100 – so just multiply all ingredients by 12. In terms of cooking ahead of time, Yu can toast the pinenuts ahead of time but I wouldn’t assemble too far in advance or the pinenuts will get soggy. You can probably assemble a few hours ahead and then bake immediately prior to serving.
Do not pass on making this recipe!! Quick and easy and fabulous!!! Will go into the appetizer party rotation. An interesting rift on Queso de Cabra con tomate. The addition of the toasted pine nuts adds a great dimension. I used Frontera Guagillo salsa. I think you could definitely make the components ahead of time- and assemble at the last minute. Toast the pine nuts and cool and put in a ziplock. Mix the cheese. Keep separate. And then mix together just before putting into the baking dish. Pine nuts burn easily so watch them. I agree with the coaching above that they would get soggy if you mixed them in to far in advance.