Grilled portobello mushrooms and red bellpeppers and crumbled queso fresco cheese are layered in a moldto form the “Napoleons”, and drizzled with a refreshinglime-cilantro dressing to serve.
Recipe: Miami Spice Napoleonswith Queso Fresco Cheese
For the Napoleons: Prepare the grill accordingto the manufacturer’s directions, or preheat the oven to broil.
Mix the oil and the garlic, and brushit on the mushrooms. Set the remaining oil/garlic mixture aside.
Grill or broil the mushrooms until theybegin to brown and the juices just begin to exude. Remove fromthe heat and set aside to cool.
Brush the peppers with the oil/garlicmixture. Place them on the grill or under the broiler. Cook thepeppers, turning as necessary until skins are blackened. Removefrom the heat and place the peppers into a paper bag to steamand cool. When the peppers have cooled, peel off the skins anddiscard the seeds and membranes.
Lightly oil twelve 2-inch ring molds.
Cut the mushrooms diagonally into thinslices to expose the interior surface. Trim the mushrooms andpeppers to fit the diameter of the mold.
Place a layer of mushrooms in the bottomof each mold. Top with an even, thin layer of the crumbled cheese(use a total of 1 ounce of cheese per napoleon). Top with a layerof roasted peppers, then another layer of the cheese. Continuelayering until you have 4 layers of vegetables and 3 layers ofcheese, ending with a layer of peppers. Repeat the procedurefor all 12 napoleons. Press down firmly, cover, and chill atleast 30 minutes.
For the dressing: Whisk together all fouringredients.
To serve, invert the napoleons onto twelveserving plates, loosening the edges with a knife. Drizzle withthe dressing and garnish with quartered limes, or edible flowers.
2 tablespoons olive oil
2 garlic cloves, crushed
12 baby portobello mushrooms (about 2 inches in diameter)
2 large red bell peppers
3 cups (18 ounces) crumbled queso fresco cheeseLime-Cilantro Dressing:
6 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
3 tablespoons finely chopped fresh cilantro
1 teaspoon saltGarnish:
4 limes, quartered, or edible flowers
Makes 12 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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