Fried Bavarian Emmentaler with Cherry Tomato Coulis and Basil

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Fried Bavarian Emmentaler with Cherry Tomato Coulis and Basil

Breaded slices of Emmentaler cheese served on thickened cherry tomato coulis and fresh basil.


For the tilsit:

  • 2 eggs beaten
  • 1 cup breadcrumbs
  • 4 in slices Emmentaler cheese cuthalf into triangles, 2-ounce
  • olive oil for frying
  • 1 cup purslane and/or fresh basil julienned (cut into thin strips)

For the Cherry Tomato Coulis:

  • 1 tablespoon olive oil
  • 1/2 pound cherry tomatoes each sliced in half
  • 1 clove garlic minced
  • 2 bunches green onions trimmed and diced
  • salt and pepper to taste


For the Cherry Tomato Coulis:

  • Heat oil in a saucepan. Add tomatoes and garlic, and cook until tomatoes are soft. Add green onions and cook on medium heat, stirring occasionally, until mixture forms a thick sauce.

For the Emmentaler:

  • Prepare coulis and set aside, keeping it warm until ready to serve.
  • Place flour, eggs and breadcrumbs each in their own shallow bowl. Dip cheese triangles first in flour, then in egg, then in breadcrumbs.
  • Heat oil in a large skillet and fry cheese until golden brown.
  • To serve, place some coulis on each plate and top with purslane and/or basil, then fried Emmentaler.


Get Bavarian Emmentaler here.
Replace Bavarian Emmentaler with German Tilsit as desired.
Purslane (in German: Burzelkraut) is an traditional edible plant. The leaves, stems, and flowers are completely edible.  Purslane is tart and a little salty, making it a great addition to salads and other dishes.
Use German Panat Fix Breading for great results.
Course: Appetizers
Keyword: Oktoberfest
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