This easy and delicious botana, or snack, is good with before-dinner drinks and on the buffet table. If using very fresh queso fresco, place it over a colander to drain off the whey before baking. Mexican criollo avocado leaves are available in Latin markets.
- 1 round of queso fresco or goat cheese, about 4″ in diameter
- 1 small bunch avocado leaves
Preheat oven to 350º.
Toast the avocado leaves lightly on a dry griddle or comal, just to the point of fragrance.
On a piece of aluminum foil, place a bed of avocado leaves, then the cheese round, then another layer of leaves. Fold leaves around the sides to enclose the cheese, then fold foil over all.
Bake for 10 minutes, allow to cool. If making ahead, refrigerate, wrapped, until serving time. For an attractive presentation, serve cheese on a bed of avocado leaves, accompanied by totopos or crackers.
Serves 8-10 as part of a botana plate.