Basil-Garlic Baked Cheese Curds


12 cheese curds
1/2 C garlic croutons (measured after pulsing in food processor)
1 egg
2 t cold water
1/4 C all purpose flour
1 large pinch black pepper
8 basil leaves; minced


Mix basil and breadcrumbs.
Set up 3 step breading station. Flour then eggwash then breadcrumbs.
Take a large pinch of pepper and season the flour, eggwash, and crouton breadcrumbs.
Whisk together eggs and water with a fork.
Dredge each curd with flour with your left hand, cover in eggwash with your right hand, and roll in breadcrumbs with your right hand. Lay eard curd on parchment paper. Freeze overnight.
Bake at 400º for approximately 6 minutes or until breadcrumbs are golden.
Variations; Seasoned breadcrumbs, foccacia, sourdough, onion powder, french fried onions, shredded coconut, dried basil, cayenne, chile powder, cumin, lemon peel, orange peel, coriander, Italian seasoning, rosemary, thyme, sage, parsely,

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