If you're a cheese lover, this hot Baked Panela Cheese with Sun-Dried Tomatoes is the best appetizer for you. All your guests will love it and it'll disappear before your eyes like magic. A mixture of olive oil, herbs, garlic, spices, and chopped sun-dried tomatoes are baked over soft Panela cheese for a creamy, herby bite you can serve with toasted baguette slices or over crackers.
Ingredients for Baked Panela Cheese with Sun-Dried Tomatoes
- Panela cheese or any Farmer cheese-type soft cheese
- Olive oil
- Garlic
- Sun-dried tomatoes (packed in oil or dry)
- Italian seasoning: you can also just use oregano, basil, marjoram, or any herb you have on hand.
- Paprika
- Red pepper flakes
- Salt and pepper
How to Make Baked Panela Cheese with Sun-Dried Tomatoes
- Preheat the oven to 350 F.
2. Mix the olive oil, garlic, sun-dried tomatoes, Italian seasoning, paprika, red pepper flakes, salt, and pepper in a small bowl until well combined.
3. Place the Panela cheese in a small baking dish (I used a mini cast iron skillet), and spoon the sun-dried tomato mixture over it.
4. Bake, uncovered, for 15-20 minutes or until the cheese is starting to melt but still holds its shape. Serve while hot with toasted baguette rounds or crackers.
If you don't have sun-dried tomatoes use only olive oil, herbs, spices, garlic, and red pepper flakes. It'll be just as delicious!
Tips to Make the Best Baked Panela Cheese
- Mince the garlic and chop the sun-dried tomatoes finely so everyone can get a little bit of both in every bite.
- Keep an eye on the cheese so it doesn't bake until it's fully melted. It should be slightly melted but still hold its shape.
- If you don't like spicy food, omit the red pepper flakes.
- Use the herbs and spices you have on hand if you don't have Italian seasoning.
Baked Panela Cheese Variations:
- Use Chimichurri instead of the sun-dried tomato/olive oil mixture for an herby twist.
- Spoon caramelized onions and Balsamic glaze over the cheese before baking.
- Chopped crispy bacon and caramelized onions are great on Panela cheese.
- For a sweet treat, spoon any kind of fruit jelly or jam instead.
- Chopped olives, pimento peppers, and capers mixed with olive oil and lemon juice.
- A mixture of Pesto, Parmesan cheese, and pine nuts would be great.
Baked Panela Cheese with Sun-Dried Tomatoes
Equipment
- small bowl
- knife and cutting board
- small baking dish
Ingredients
- 1 12 oz Panela cheese
- ¼ cup olive oil
- 3 garlic cloves minced
- ⅓ cup sun-dried tomatoes finely chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon Paprika
- ½ teaspoon Red pepper flakes
- ½ teaspoon salt or to taste
- freshly ground black pepper to taste
Instructions
- Preheat the oven to 350 F.
- Mix the olive oil, garlic, sun-dried tomatoes, Italian seasoning, paprika, red pepper flakes, salt, and pepper in a small bowl until well combined.
- Place the Panela cheese in a small baking dish (I used a mini cast iron skillet), and spoon the sun-dried tomato mixture over it.
- Bake, uncovered, for 15-20 minutes or until the cheese is starting to melt but still holds its shape. Serve while hot with toasted baguette rounds or crackers.
Leave a Reply