Preview

Crispy comté cheese sticks, walnut ricotta cream, red onion pickels with grenadine |

Salted

Fried bites of cheese with Panko breadcrumbs, ricotta cream with walnuts and fresh herbs, red onions marinated in red wine vinegar and grenadine syrup.

Note

It's possible to work with any other type of cheese you like!

Ingredients

Recipe for 12 tapas

Comté cheese sticks

400 Gr

Comté cheese

100 Gr

Flour

200 Gr

Japanese breadcrumbs (panko)

2 Unit(s)

Egg

Ricotta cream

350 Gr

Ricotta

50 Gr

Walnuts

20 Ml

Olive oil

2 Sprig(s)

Parsley

2 Clove(s)

Garlic

Red onions

1 Small

Red onion

100 Ml

Raspberry vinegar

100 Ml

Water

50 Ml

Pomegranate syrup

Preparation time: 60 min

Set up

Cut the cheese into 12 large, even sticks.

Chop the garlic and parsley leaves.

Cut the red onion into 2, then into thin strips.
Comté cheese sticks

Bread the cheese sticks:

Dip them in flour, then in beaten egg, and finally in breadcrumbs.

Keep in the freezer until ready to fry.

Fry to desired color and serve as soon as possible.
Red onions

Pour the vinegar and grenadine syrup into a small saucepan, add the water and bring to the boil. Add the red onion, remove from the heat and leave to stand at room temperature for 15-20 minutes.
Ricotta cream

Mix all ingredients and check seasoning.
On the plate

Start with the ricotta cream at the bottom of your plate, then place the Comté cheese sticks and finish with the marinated red onion slices.

It's possible to work with any other type of cheese you like!

Cooking schedule

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