Zesty Chilean Pebre with Charquito Cheese
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.
Preparation
Get these tasks done before you start cooking.
Preparing the Pebre Salsa
- 1
Combine Ingredients
Combine tomatoes, onion, cilantro, jalapeño, and garlic in a large bowl.
- 2
Add Liquids
Stir in the red wine vinegar and olive oil.
- 3
Season
Season with salt, adjusting to taste.
Tip: Ensure the jalapeños are completely seeded to control the spice level.
- 4
Chill Salsa
Chill the Pebre Salsa for 30 minutes to blend flavors seamlessly.
Preparing the Charquito Cheese
- 1
Crumble Cheese
Crumble the Charquito Cheese into small pieces.
- 2
Preheat Grill
Preheat grill or skillet over medium heat.
- 3
Toast Bread
Lightly toast bread slices until golden and slightly crispy.
How to Make Zesty Chilean Pebre with Charquito Cheese
Total time: 1 h · Yields 4 servings
- 1
Toasting Bread
Toast slices on a skillet over medium heat for about 2-3 minutes per side until crispy.
- 2
Melting Cheese
Place crumbled cheese on warm bread slices right after toasting and allow it to warm and soften.
- 3
Assembling Appetizer
Top each bread slice with a generous spoonful of Pebre Salsa and serve.
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