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Sunblush tomato and Fromager d’Affinois Garlic and Herb cheese cromesquis
– 250g (12/ lb) of Fromage d’affinois Garlic and Herb cheese – 100 g (1 cup) of flour
– 60g (2 oz) of sunblush tomatoes – 100 g (1 cup) of breadcrumbs
– 30g (1 oz) of pine nuts – 1 liter of frying oil
– 2 eggs – Salt/pepper
Finely dice the sunblush tomatoes and coarsely chop the pine nuts.
Mash the cheese in a mixing bowl with a fork and blend in the diced tomatoes and pine nuts.
Roll the mixture into small 10g balls.
For the breadcrumb coating:
Break the eggs into a basin, season with salt/pepper and lightly whisk.
Pour the flour into one bowl and the breadcrumbs into another.
Roll the cheese ball first in the flour, then the egg mixture and finally into the breadcrumbs.
Repeat the operation with just the egg mixture and breadcrumbs.
Repeat the whole process for each ball.
Heat the oil to 170°C and fry the Cromesquis for 30 seconds to 1 minute.