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Bacon and Gruyère AOP Crisps

Printable version PDF file

Serves 4


10 min

5 min


• 4 thin slices of smoked bacon, finely sliced
• 2 slices Gruyère AOP Réserve
• Breadcrumbs
• 1 egg
• 1 egg yolk
• 1/4 cup (50ml) whipping cream (35% milk fat)
• 1 tbsp flour


Cut the slices of semi-salted Gruyère AOP into pieces 1cm wide and 4cm long.

Roll the bacon slices around the Gruyère AOP.

Mix the egg plus the additional egg yolk, cream and flour to make a smooth batter.

Dip each piece of bacon-wrapped Gruyère AOP first in the batter and then in the breadcrumbs. Repeat this twice.

Deep fry at 350°F (180°C) for 4 to 5 minutes.