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Snack recipe · from the recipe book

Dill-Parsley Queso Blanco Toasts with Sweet Pepper

Light, tender queso blanco made from 2% milk and folded with dill, parsley and green onion, spread on crisp garlic-rubbed toast under crunchy ribbons of sweet red pepper. Nutrition leaves out the drained whey, estimated with USDA data.

Dill-Parsley Queso Blanco Toasts with Sweet Pepper

Ingredients

  • 6 cups (1420 ml)1,464 gMilk, 2%pasteurized, not UHT
  • ⅓ cup75 gApple cider vinegar
  • ½ cup sprigs5 gFresh dillfinely chopped
  • 2½ tbsp chopped10 gFresh parsleyfinely chopped
  • 2 medium30 gGreen onionsthinly sliced
  • 2 cloves6 gGarlic2 cloves, 1 minced and 1 halved
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 1½ tbsp20 gOlive oildivided
  • 8 slices256 gWhole-wheat bread8 slices
  • 2 medium238 gRed bell peppercut into thin strips

Steps

  1. Wash a large pot, slotted spoon, colander and thermometer, and line the colander with a double layer of clean cheesecloth set over a bowl.
  2. Pour the 2% milk into the pot and heat over medium, stirring often so it doesn't scorch, until steaming and about 190°F (88°C).
  3. Turn off the heat and slowly stir in the cider vinegar. Within a minute, small soft white curds will clump and pull away from thin, yellow-green whey; if the whey still looks milky, stir gently a little longer.
  4. Let the pot rest 10 minutes so the curds firm up.
  5. Ladle the curds into the lined colander and drain 15 minutes at room temperature, then discard the whey or chill it for another use.
  6. Gently mix the minced garlic, the dill, the parsley, the green onion, the salt and the black pepper into the warm curds.
  7. Gather the cloth, press the cheese into a round, and refrigerate it in the colander over the bowl at 40°F (4°C) or below for about 45 minutes to drain and firm. It makes about 250 g of cheese, roughly 60 g (1/4 cup) per serving.
  8. Toss the red bell pepper strips with one quarter of the olive oil and set aside.
  9. Brush the bread with the remaining three quarters of the olive oil and toast in a dry skillet over medium heat until crisp, about 2 minutes per side; rub each toast with the cut side of the halved garlic clove.
  10. Spread the queso blanco on the garlic toast and pile the dressed red bell pepper on top.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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