Queso fresco is a crumbly white cheese that holds its shape when heated. In this sandwich spread, queso fresco is mixed with mayonnaise, cream cheese, toasted walnuts, and dried cranberries. Spread it on whole grain bread, warm it briefly under the broiler, and you will love the results. The lightly browned cheese is warm and creamy, the tanginess set off by the nuts, cranberries, and the natural sweetness of whole grain bread. I like to add sprouts and top it off with another piece of toasted bread.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
- 1/4 cup queso fresco cheese, or farmers cheese, or mild feta
- 1/4 cup cream cheese
- 2 tablespoons mayonnaise
- 1 tablespoon grated parmesan cheese (optional)
- 1/4 cup walnuts, toasted
- 2 tablespoons sweetened dried cranberries (such as craisins)
- Salt and pepper to taste
- Whole grain bread
Preparation:
- Microwave the queso fresco and the cream cheese gently to soften (about 15 seconds).
- Mix the cheeses together with the mayonnaise and the parmesan cheese, if using.
- Stir in the nuts and cranberries.
- Spread 2-3 tablespoons on a slice of whole grain bread. Heat for 5 minutes at 400 degrees, then carefully toast under the broiler for 1-2 minutes, until cheese is lightly browned.
- Serve warm.
Makes enough for 4 open face sandwiches.
