Appenzeller® Cromesquis

Ingredients (12-14 pieces)

• 1 dl plain cream cheese
• 100 g (1,5 dl) Appenzeller® Silver cheese grated
• 50 g slow-cooked pork belly
• 1 dl chopped flat-leaf parsley
• 1 garlic clove
• 0,5 tsp salt
• 0,5 tsp black pepper

Breading

• 2 dl all-purpose flour
• 2 tsp salt
• 2 eggs
• 4–5 dl panko breadcrumbs
• 0,75 l canola oil

To serve

• 1 jar of cornichons

Do this

1. Grate the Appenzeller® cheese, dice the pork belly into small cubes, finely chop the parsley, and grate the garlic.
2. Preheat the grill pan or frying pan. Add the smoked loin cubes and fry until the cubes are brown. Add the onions and butter. Fry the onions until they are cooked and got some colour. Add the apricots to the pan. Cook over medium heat, stirring until the apricots have softened.
3. Add the apple cider vinegar to the hot pan and stir. Grind a lot of black pepper from the mill.
4. Grill the bread slices. Grate a generous layer of Appenzeller® Black Label cheese on the breads. Grill the sandwiches for a while so that the cheese melts lightly. Spoon the smoked rib apricot bake on top. Finish with chopped spring onion, mint and, if you wish, ramson.
5. Heat the oil in a 2 liter pot to 170–180°C. Deep-fry 5 balls at a time for 2–3 minutes, or until golden brown and crispy.
6. Drain on paper towels and serve warm with cornichons.