Roasted Olives with Queso Fresco from Goya
Ingredients
- 1 jar (9.5 oz) GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos, drained
- 1 jar (4 oz) GOYA® Fancy Pimientos, drained and coarsely chopped
- ⅓ cup GOYA® Extra Virgin Olive Oil
- 1 lemon
- 1 sprig (6”) fresh rosemary, cut into 1” pieces
- 2 cloves garlic, thinly sliced
- ¼ tsp GOYA® Crushed Red Peppers
- 1 tsp crushed fennel seeds (optional)
- ¾ cup GOYA® Queso Fresco, coarsely crumbled
- 1 baguette, sliced and toasted
Instructions
- Preheat oven to 400°F. Place olives, pimientos, and olive oil in 1 ½ quart baking dish.
- Remove zest of lemon in long strips using vegetable peeler and cut lengthwise into ¼-inch wide strips. Halve and juice lemon. Add lemon zest strips to dish, with rosemary, garlic, red pepper flakes and fennel seeds. Toss to combine.
- Bake for 20 minutes or until flavored through. Toss in Queso Fresco and spoon into serving bowl. Drizzle with lemon juice. Serve warm or room temperature with sliced baguette.
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