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Queijo da Serra com Broa

Serves 4 to 6 Appetizer vegetarian, Appetizers

Queijo da Serra com Broa

Queijo da Serra com Broa hails from the mountainous region of Serra da Estrela, where the art of cheese-making is as old as the hills. This dish embodies the rustic simplicity of Portuguese home cooking, often enjoyed as a leisurely weekend treat. No special occasion is required, just a love for the rich flavors that come from quality ingredients.

The creamy, slightly tangy Queijo da Serra da Estrela melds beautifully with the dense, earthy broa de milho. A drizzle of good olive oil and a sprinkle of flaky sea salt enhance the cheese's natural flavors, while the sweetness of quince paste and the crunch of walnuts add delightful contrasts. This is a dish to savor slowly, appreciating each layer of taste and texture.

Ingredients

  • 1Queijo da Serra da Estrela — about 700 g, at room temperature
  • 1loaf of broa de milho — cut into thick slices
  • 150 gquince paste
  • 60 gwalnuts
  • 3 tbspextra virgin olive oil
  • to tasteflaky sea salt

Method

  1. Preheat your oven to 180°C (350°F) to prepare for baking the Queijo da Serra da Estrela. While the oven is heating, slice the top off the cheese, about 1 cm thick, to create a lid. This will allow the cheese to melt evenly and create a creamy texture inside.
  2. Cut the loaf of broa de milho into thick slices, about 1 cm each. Arrange the slices on a baking sheet and drizzle them with 3 tablespoons of extra virgin olive oil, ensuring each piece is lightly coated. This will help the bread crisp up in the oven.
  3. Place the cheese with its lid back on in a small ovenproof dish. Surround the cheese with the prepared broa slices. Bake in the preheated oven for about 15-20 minutes, or until the cheese is soft and gooey inside and the broa is golden and crispy on the edges.
  4. While the cheese and broa are baking, chop 60 g of walnuts into small pieces. Set these aside as they will be used for garnishing later.
  5. Once the cheese is melted and the broa is crisp, remove the dish from the oven. Carefully lift the cheese lid and spread 150 g of quince paste over the top of the cheese, then sprinkle the chopped walnuts over the quince paste. Replace the cheese lid to allow the flavors to meld together.
  6. Season the dish with flaky sea salt to taste, ensuring it enhances the natural flavors without overpowering them. Serve the Queijo da Serra com Broa immediately on a small plate, while the cheese is warm and the broa is still crisp, allowing each bite to be a perfect blend of creamy, sweet, and nutty flavors.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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