Aged Comté Brochettes


Preparation info

  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About


  • 200 g (7 oz) aged Comté cheese (or gruyére)
  • 50 g (


Cut the Comté cheese into 2 cm cubes. Process together the sesame seeds, brioche and sichuan peppercorns. Whisk the eggs together with a fork. Dip the cubes of cheese in the beaten egg, then in the crumb mixture, place in the freezer for 15 minutes and repeat this process. Cook the cubes on the hotplate in olive oil on all sides until golden brown, skewer with a toothpick, serve with some tips