A Swiss twist on the New Orleans classic - serve with Viognier.
3 oz Le Tonneau
3 oz Tilsiter
2 1/2 tbsp milk
1 clove garlic
1/3 cup plain flour
1 tsp baking powder
12 slices square white bread
oil for deep frying
l. Grate cheeses, put into small bowl of electric mixer. Add egg, milk, crushed garlic, sifted flour and baking powder, salt and
pepper. Beat on medium speed 5 minutes.
2. Remove crusts from bread. Spread about 2 tablespoons of mixture on to each slice of
bread, right to outer edges. Cut each slice into four squares. (If bread is fresh remove crusts after you have spread the cheese mixture; the crusts hold the bread firm).
3. Place in hot oil, cheese-side down; fry until golden brown on both sides about 2
minutes, turning once. Drain on absorbent paper and serve immediatly.