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Appetiser: Gruyere Cheese Fingers

Serves 10


  • 450g Australian Gruyere or Raclette Cheese, cubed
  • 3 egg yolks
  • 10ml Worcestershire sauce
  • 10ml Dijon mustard
  • 2 tablespoons (5g)chopped continental parsley
  • 1/4 cup (35g) semi-dried tomatoes, chopped
  • 60ml Australian Pure Cream
  • 20 thin slices white sourdough bread
  • Australian Butter, for frying
Download Recipe (PDF)


  1. Place cheese, egg yolks, sauce and mustard in a food processor and blend until smooth. Add the parsley, semi-dried tomatoes and cream and blend again until combined. Spread the cheese mixture thinly over one side of all the bread slices. Join bread slices to form sandwiches. Melt the butter in a non-stick frying pan over medium heat. Cook the sandwiches turning once until they are golden brown and crisp. Repeat with remaining sandwiches. Cut the sandwiches into fingers and serve hot wrapped in paper napkins.

Tips / Handy Hints

Crispy and moreish pre-dinner teasers.


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