Fromagerie l'Ancêtre Recette pavé de saumon sauce Baluchon et vin blanc

Main course

Emmental Sticks with Marinara Dip

  • Serving 3
  • Preparation 15
  • Cooking 3


For the marinara dip:

  • 30ml (2 tablespoons) olive oil
  • 10ml (2 teaspoons) minced garlic
  • 1 chopped onion
  • 1 can (540ml) diced tomatoes
  • Salt and pepper to taste
  • 30ml (2 tablespoons) chopped basil

For the Emmental sticks:

  • 200g (approximately ½ lb) Emmental cheese from Fromagerie L’Ancêtre
  • 80ml (1/3 cup) flour
  • 2 eggs
  • 250ml (1 cup) Italian seasoned breadcrumbs
  • 125ml (1/2 cup) canola oil


  1. In a small saucepan, heat olive oil over medium heat. Cook garlic and onion for 1 to 2 minutes.
  2. Add diced tomatoes. Season with salt, pepper, and stir. Let simmer for 8 to 10 minutes over medium heat, stirring occasionally. Stir in basil and set aside.
  3. Cut Emmental cheese into 12 sticks measuring 8cm x 1cm x 1cm (3¼ inches x ½ inch x ½ inch).
  4. Prepare three shallow dishes. In the first one, pour the flour. In the second one, beat the eggs. In the third one, pour the breadcrumbs. Coat the cheese sticks with flour, then shake off excess flour. Dip into beaten eggs, then coat with breadcrumbs. Dip the sticks again into beaten eggs, then into breadcrumbs.
  5. In a skillet, heat oil over medium heat. Cook the sticks for 3 to 4 minutes on all sides until golden brown. Drain on paper towels.
  6. Serve Emmental sticks with marinara dip.

Wine and Cheese Pairings

SAQ - Fruity and light

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