Appetizer Recipes
Miami Spice Napoleons with Wisconsin
Queso Fresco Cheese
Miami Spice Napoleons is luscious layers of grilled portobello mushrooms, bell peppers and queso fresco cheese, drizzled with refreshing lime-cilantro dressing.
Yield: 12 servings
Ingredients
Napoleons
- 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 cheese
Lime-Cilantro Dressing
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 3 tablespoons finely chopped fresh cilantro
- 1 teaspoon salt
Garnish
- 4 limes, quartered, or edible flowers
Instructions
Napoleons
- Prepare the grill according to the manufacturer's directions, or preheat the oven to broil.
- Mix the oil and the garlic, and brush it on the mushrooms. Set the remaining oil/garlic mixture aside.
- Grill or broil the mushrooms until they begin to brown and the juices just begin to exude. Remove from the heat and set aside to cool.
- Brush the peppers with the oil/garlic mixture. Place them on the grill or under the broiler. Cook the peppers, turning as necessary until skins are blackened. Remove from the heat and place the peppers into a paper bag to steam and cool. When the peppers have cooled, peel off the skins and discard the seeds and membranes.
- Lightly oil twelve 2-inch ring molds. Cut the mushrooms diagonally into thin slices to expose the interior surface. Trim the mushrooms and peppers to fit the diameter of the mold. Place a layer of mushrooms in the bottom of 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 layer of roasted peppers, then another layer of the cheese. Continue layering until you have 4 layers of vegetables and 3 layers of cheese, ending with a layer of peppers. Repeat the procedure for all 12 napoleons. Press down firmly, cover, and chill for at least 30 minutes.
Lime-Cilantro Dressing
- Whisk together all four ingredients.
- To serve, invert the napoleons onto twelve serving plates, loosening the edges with a knife. Drizzle with the dressing and garnish with quartered limes, or Edible Flowers.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin