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Baked Panela Cheese with Sun-Dried Tomatoes

Creamy, melty Baked Panela Cheese with Sun-Dried Tomatoes served over toasted baguette rounds is the best hot appetizer!
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Course: Appetizer
Cuisine: Latin American
Keyword: panela cheese, hot appetizer, sun-dried tomatoes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8
Calories: 174kcal

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.

Nutrition

Calories: 174kcal | Carbohydrates: 2g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 0.75g | Monounsaturated Fat: 5g | Sodium: 148mg | Potassium: 92mg | Fiber: 0.5g | Sugar: 1g