Preparation: 10 minutes
Cooking: 20 minutes
Yield: 4 portions
Ingredients
1 package of 180 g (6 oz) La Bourgeoise Parmesan Fondue (4 squares)
Chorizo, Pumpkin Seeds and Cranberries Coating
60 ml (1/4 cup) dry sausage such as chorizo, cut into small cubes
60 ml (1/4 cup) dehydrated cranberries, coarsely chopped
60 ml (1/4 cup) raw pumpkin seeds, coarsely chopped
30 ml (2 tbsp) parsley, finely chopped
30 ml (2 tbsp) green onion, finely chopped
125 ml (1/2 cup) cream cheese
30 ml (2 tbsp) milk
Salt and pepper, to taste
Préparation
Preheat the oven to 190 oC (375 oF). Place the Parmesan fondue squares on a baking sheet lined with parchment paper and bake for 15 to 18 minutes. When the fondues are ready, keep warm.
Chorizo, Pumpkin Seeds and Cranberries Coating
In a skillet heated over high heat, brown the diced chorizo for 1 to 2 minutes. Let cool. In a deep plate, combine the cranberries, pumpkin seeds, parsley, green onion and chorizo. Set dry mixture aside.
In a small saucepan, combine cream cheese and milk. Heat over medium heat, stirring frequently, until a fairly runny consistency is obtained. Season with salt and pepper to taste. Pour the mixture into a deep plate.
Using a fork, gently lift a square of cooked Parmesan fondue and dip it into the liquefied cream cheese. Then, using a spoon, coat it on all surfaces. Lift the square, drain it lightly and then place it on the garnish plate. Gently coat it with the dry mixture on all sides. Place on a plate ready to serve. Repeat these operations for each square of Parmesan fondue.
Serve immediately.