Sesame seeds take white cheese to another dimension.
When served as tapas, cut the cheese into bite size cubes prior to flouring.
Among the million ways there are to eat cheese (which none I dislike), this has a special appeal. It has everything; the looks, softness and crunch, saltiness and honey and the tempting nuttiness of fried sesame seeds.
I eat it just plain as the most wanted tapas on the table or on a bed of season’s salad. Lots of greens and simple dressing make the bed where you can add the season’s fruit. Figs and grapes in the winter and strawberries in the summer. I’m sure that is what the cheese would choose if it could!
Cut the cheese in 4. Roll each piece first in flour, then dip in whisked egg and coat in sesame seeds.
Fry the cheese in about 1 ½ cm deep shimmering oil on both sides. Place on paper towel to absorb oil.
Drizzle honey on the cheese when serving.
Tear the salad greens and divide on two plates. Cut the figs and half the grapes and place on top of the salad. Mix oil, vinegar and honey to make a dressing. Season with salt and pepper.
Place the sesame crusted, honey drizzled cheese on top of the salad. Drizzle the salad with dressing.
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