Fondue Parmesan
Servings 16 squares
Ingredients
- 1/3 cup Butter
- 1/2 cup Cornstarch
- 2 cup 2% milk
- 1/3 cup Mozzarella cheese, shredded
- 1/3 cup Parmesan cheese, grated
- 1/3 cup Washed-rind firm cheese, shredded
- 1 Egg
- 1/2 cup Water
- 1/4 cup Italian-seasoned breadcrumbs
Instructions
- In a saucepan, melt butter over medium-heat
- Whisk in cornstarch and cook, stirring, for 1 minute or until bubbling
- Gradually whisk in milk, blending well and bring mixture to a boil, whisking constantly
- Cook for about 3 minutes or until very thick
- Remove from heat and whisk in mozzarella, Parmesan, and washed-rind cheese until well-blended
- Pour into an 8-inch glass baking glass, smoothing the top
- Cover and refrigerate for at least 1 hour, until chilled, or up to 1 day
- Preheat oven to 375°F and butter a large baking sheet
- In a bowl, mix together egg and water. Place breadcrumbs in another bowl.
- Invert chilled cheese mixture onto a cutting board, cut into 16 squares
- Dip each square first into the egg mixture; let excess drip off and coat it in the bread crumbs pressing lightly to help crumbs stick
- Place the squares at lease 1" apart on the prepared baking sheet
- Bake for 15 minutes or until the squares feel soft to the touch and the bottoms are golden brown. Flip over to show the golden side and serve.
Notes
- Use 1 cup total of one or two varieties of cheese; just the mozzarella, and the Parmesan for a mild version or just the washed-rind cheese for a more pungent version