Cranberry Queso Fresco Bites with Roasted Garlic Crema

Preheat oven to 400°F. Remove the tops and outer papery layers of the garlic. Place the garlic onto a sheet of aluminum foil, and drizzle the top of the garlic with the olive oil and salt. Wrap the foil tightly around the garlic and place it into the oven to roast for at least 1 hour, or until the garlic cloves are deep golden brown. Set aside to cool. Lower the oven temperature to 375°F. Spray a mini muffin tin with cooking spray. Remove the crescent dough from the package and cut it into 24 squares. Place the squares into the muffin tin holes. Break the Cacique Ranchero brand Queso Fresco into small 1-inch chunks, and place those in the muffin tins. Divide the cranberry sauce among the muffin tins, then top with some chopped pecans and a pinch of chopped rosemary. Place into the oven to bake for 15 minutes. Meanwhile, to a small dish, add Cacique Crema Mexicana. Squeeze the roasted garlic cloves into the crema, and add in the rest of the rosemary. Stir to evenly mix. Remove the baked cranberry bites from the oven and serve immediately with the crema sauce as a dip. Enjoy!