Fried Tilsit with Cherry Tomato Coulis and Purslane

Breaded slices of Tilsit cheese served on thickened cherry tomato coulis and fresh purslain or basil.
Course Appetizers
Keyword Oktoberfest


For the tilsit:

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

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 tilsit:

  • 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 purslain and/or basil, then fried tilsit.
Created exclusively for by renowned German Chef Hans Röckenwagner

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