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recette, facile, fondue, parmesan, bruschetta



- 2 tbsp butter
- 2 tbsp flour
- 1 tsp old fashioned mustard
- 1 tbsp herbs de Provence
- 1 cup milk
- 600 g grated cheese (Italian blend)
- 3 Roma tomatoes coarsely chopped
- ½ onion finely chopped
- 2 tbsp. tablespoons olive oil
-2 tablespoons chopped basil
-1 tablespoon Firebarns Original
- Salt and pepper to taste
- Oil for frying
- Balsamic reduction
- Italian cold cuts
- 1 cup flour
- 1 cup breadcrumbs
- 3 eggs beaten


- In a saucepan, melt the butter with the flour and mix well until smooth. When the mixture starts to brown slightly, add half the milk, mustard and half the cheese;

- Add the second half of the milk and cheese. Season with salt and pepper and add the herbes de Provence. Mix well and transfer the mixture to a cake pan lined with plastic wrap. Set aside in the refrigerator for 3 hours;

- Meanwhile, heat the frying oil on high;

- Once the cheese mixture has cooled down, cut into small squares of about 5 cm by 5 cm.

- Arrange the flour, eggs and breadcrumbs in three different bowls. Coat the pieces in each of the bowls twice;

- Fry for about 2 minutes in the oil;

- In another bowl, mix the tomatoes, onion, basil, olive oil and Firebarns Original. Season with salt and pepper and set aside;

- Serve as an appetizer or as a bite-sized dish with Italian cured meats, bruschetta and balsamic reduction.

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