Roasted Paneer Lettuce Wraps with Tomato Jam

When it comes to the reasons that anyone LOVES cheese, the crispy crunchy bits are bound to be at the top! Paneer cheese is beloved in Indian culture for being sturdy enough to cook whole, making it the perfect addition to curries, soups, and braises.

I fell in love with paneer years ago as a student at the Culinary Institute of America. I discovered one of my favorite sandwiches at our on-campus bakery and it consisted of crispy paneer, grilled vegetables, and pesto smeared on homemade ciabatta bread. I still crave it often to this day!

This recipe was inspired by my first good memories of this delicious cheese and I hope you learn to love it as much as I did!

Marinated Paneer:

• 2 cloves garlic, minced

• 1 tbsp extra virgin olive oil

• Sea salt & pepper

1. Combine minced garlic and oil, coat cheese liberally

2. Season to taste with salt and cracked pepper

3. Marinade for 30 minutes

4. Preheat oven to 400 degrees and heat a cast iron pan with a thin layer of oil

5. Place paneer in pan and bake for 25-30 minutes until golden

Tomato Jam

• 1 pint cherry tomatoes, halved

• 2 cloves garlic, minced

• 1/4 tsp chili flake

• 1/4 tsp oregano

• 1/2 tsp sea salt

• 1/4 tsp cracked black pepper

• 1 tbsp extra virgin olive oil

• 1/2 tsp fresh lemon juice

• 1/2 tsp honey

1. Combine all ingredients and let tomatoes marinate for 30 minutes

2. Halfway through baking, add tomatoes in pan with cheese

3. Serve with lettuce of your choice

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