Zesty Chilean Pebre with Charquito Cheese
A vibrant Chilean condiment with a tangy twist
This recipe for Pebre, a traditional Chilean salsa, gets a zesty upgrade with the addition of Charquito Cheese, a semi-soft cheese that melts beautifully over grilled bread.
- 45 min
- 4-6
- Easy
Ingredients
For the Pebre Salsa
For the Charquito Cheese Topping
Preparation
Preparing the Pebre Salsa
Combine Ingredients
Combine tomatoes, onion, cilantro, jalapeño, and garlic in a large bowl.
Add Liquids
Stir in the red wine vinegar and olive oil.
Season
Season with salt, adjusting to taste.
Ensure the jalapeños are completely seeded to control the spice level.
Chill Salsa
Chill the Pebre Salsa for 30 minutes to blend flavors seamlessly.
Preparing the Charquito Cheese
Crumble Cheese
Crumble the Charquito Cheese into small pieces.
Preheat Grill
Preheat grill or skillet over medium heat.
Toast Bread
Lightly toast bread slices until golden and slightly crispy.
Cooking Process
Toasting Bread
Toast slices on a skillet over medium heat for about 2-3 minutes per side until crispy.
Melting Cheese
Place crumbled cheese on warm bread slices right after toasting and allow it to warm and soften.
Assembling Appetizer
Top each bread slice with a generous spoonful of Pebre Salsa and serve.
Plating & Serving
Zesty Chilean Pebre with Charquito Cheese
Zesty Chilean Pebre with Charquito Cheese
Plating & Serving
Arrange the grilled slices of bread on a large serving platter, each crowned with Pebre Salsa. Drizzle a touch of extra olive oil for added richness.