Instructions: Notes: You can also make this with queso fresco or mozzarella. You can slice and toast Mexican bolillos instead of the baguette, if you prefer.

Set the cheese in a baking dish. Prick the top of the cheese with a fork.

Mix the garlic, olive oil, corn oil and oregano. Pour about 1/4 cup over the cheese and cover it. Refrigerate the cheese at least 4 hours or overnight. Bathe the cheese at least 4 times with the mixture.

Heat the oven to 350 degrees and bake the cheese until its softened and beginning to melt, 15 minutes. Garnish the cheese with the oregano sprigs and serve immediately as a spread on the baguette slices. The cheese can be reheated for 6 to 8 minutes if it starts to harden.

This recipe yields 6 to 8 servings.

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