1. Keep it traditional—or not
Brazilian tradition calls for serving sliced goiabada with a semi-soft cowsmilk cheese called Minas, but it’s just as good with Manchego or soft goat cheese. Veer from tradition by adding charcuterie and gerkin pickles to the mix.
2. Swirl into cheesecake
Melt goiabada paste and swirl it into the cheesecake filling just before baking, or drizzle it over baked and cooled cheesecake just before serving.
3. Drizzle over meat
After cooking pork, chicken, or beef in a pan, add goiabada and stock, whisk until it melts and thickens, and serve the sauce over the cooked meat.
4. Bake a turnover
Distribute slices of goiabada and spoonfuls of cream cheese over a sheet puff pastry to create evenly spaced mounds. Place another sheet of puff pastry over the top, press the dough around the mounds of goiabada and cream cheese, and cut the dough to separate the turnovers. Bake according to the puff pastry’s package instructions and serve warm or at room temperature.