FRESH CHEESE IN CILANTRO AND GREEN PEPPER MARINADE
Adapted from a recipe by Penelope Casas

1/2 tsp salt
6 garlic cloves
1 medium green bell pepper
1 cup chopped cilantrillo or chinese parley
2/3 cup olive oil
3 tb balsamic vinegar
pinch of brown sugar
1 lb Mozzarella or Provolone, or any white cheese with a solid consistency, cut in 1 inch cubes.
1 Chopped red pimiento

Process the salt, garlic, green pepper, cilantrillo and the pinch of brown sugar. Stir in the oil and vinegar. This makes 1 1/4 cups, but you are going to use only 3/4 cup. The remaining one can be used with shrimps, lobster or with boiled potatoes. In a bowl, mix together the Mojo de Cilantrillo, the cheese and the chopped red pimiento. Refrigerate overnight to blend flavors. Serve chilled or at room temperature as an eppetizer with white, red or rosé wine. A sparkling Cava is also excellent.