Makes 10 servings
This unusual treat can be served either for dessert or as a snack. The sweet and salty combination is shocking to my sheltered palette, but Brazilians serve this beloved treat up in many forms. For less of a salty/sweet contrast, try spreading a dab of cream cheese on top of the Guava paste. This mild spread is more suited to the sweet guava. Also, consider using queso blanco, a less salty cheese.
P.S. Here’s a related recipe, called the Martin Fierro, which we made when we cooked Uruguay.
1 block of guava paste (available at some Latino and Asian grocers)
1 block of white cheese, (like queso fresco or canastra)
1. Slice guava paste and cheese in thin, even slices (preferably thinner than what I did – I just know you’ll do a better job because you won’t have a teething baby begging you to get a move on).
2. Layer 2-4 per toothpick, alternating colors.
3. Serve chilled or room temperature.
Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.