Kesong Puti and Honey on Toasted Pandesal Recipe

Compared to other types of cheese like cheddar and parmesan, kesong puti (white cheese) may seem bland, if not tasteless. However, it makes up for its lack of strong flavor with a high melting point. Kesong puti holds its shape when pan-fried, forming a toasty crust with a soft, oozing interior. When slathered with honey on toast and grilled to perfection, this humble artisan cheese becomes a culinary delight — making it one of the best versions of cheese on toast — great food for breakfast or a snack idea any time of the day!

Using particular ingredients made by local vendors helps ensure fresh, authentic, and high quality. Kesong puti by Lani Buencamino and Wild Honey by Flavors of Quezon are some of the particular, ideal ingredients you can choose for this specific recipe.

Ingredients

1200g pack Lani Buencamino kesong puti, sliced into 4 thick planks

2 tbsp extra virgin olive oil

For Serving:

2 pieces pandesal, divided and toasted in butter

4 tbsp Flavors of Quezon Wild Honey

Chili flakes, to taste

Salt, to taste

Lemon wedge

Preparation

Directions

1. Fry Kesong Puti: Heat extra virgin olive oil in a nonstick pan over medium heat. Once the oil is hot, add kesong puti and sear on one side until golden brown, about 2-3 minutes. Flip and sear the other side for another 2-3 minutes.

2. Plate and Serve: Divide the kesong puti between the toasted pandesal slices. Drizzle the cheese with honey and season with chili flakes, salt, and a squeeze of lemon. Serve immediately.