This recipe is taken from the 2014 Milk Calendar. "This dish is simple, delicious, and most importantly, uses farm products and by-products. When people compliment the recipe, I’m proud that they appreciate what we make here on our farm."
- Recipe from Claudie-Audrey Gagnon from Hébertville, Quebec
- Prep: 20 min - 30 min
- Cooking: 25 min
- Refrigeration: 1 h 30
- 1/3 cup + 2 tsp (90 mL) butter
- 1/2 cup (125 mL) cornstarch
- 2 cup (500 mL) Milk
- 1/3 cup (80 mL) shredded Canadian Mozzarella Cheese
- 1/3 cup (80 mL) grated Canadian Parmesan Cheese
- 1/3 cup (80 mL) shredded Canadian washed-rind firm Cheese
- 1 egg
- 1/2 cup (125 mL) water
- 1/4 cup (60 mL) Italian-seasoned bread crumbs
In a medium saucepan, melt butter over medium heat; whisk in cornstarch and cook, stirring, for 1 min or until bubbling. Gradually whisk in milk, blending well and bring to a boil, whisking constantly. Cook, whisking, for about 3 min or until very thick.
Remove from heat and whisk in Mozzarella, Parmesan and washed-rind cheese until well blended. Pour into an 8-inch (23 cm) glass baking dish, smoothing top. Let cool slightly. Cover and refrigerate for at least 1 hr, until chilled, or for up to 1 day.
To serve, preheat oven to 375 °F (190 °C). Butter a large baking sheet.
In a bowl, whisk together egg and water. Place bread crumbs in another bowl. Invert chilled cheese mixture onto a cutting board; cut into 16 squares. Dip each square first in the egg mixture; let excess drip off then and coat it in the bread crumbs pressing lightly to help crumbs stick. Place the squares at least 1 inch (2.5 cm) apart on prepared baking sheet.
Bake for 15 min or until the squares feel soft to the touch and bottoms are golden brown. Flip over to show golden side and serve.
Use 1 cup (250 mL) total of one or two varieties of cheese; just the Mozzarella and Parmesan for a mild version or just the washed-rind cheese for a more pungent version.
Top 5 Nutrients
|Calcium:||17 % / 191 mg|
|Vitamin B12:||38 %|
|Vitamin D:||22 %|
|Vitamin A:||14 %|