Cut cheese in half horizontally; then cut each piece into four wedges.
In a small bowl, mix egg, flour and almond extract.
In another bowl, combine oat bran, wheat germ, sesame seeds, almonds and thyme.
Dip cheese wedges in liquid mixture, then dredge in dry mixture.
In a Teflon frying pan, cook wedges over medium heat one minute per side.
Serve hot and nicely browned on a lettuce leaf; garnish with fresh parsley.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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