Baked Emmental Cheese Cones

Step 1

Cut the 8 oz Emmental into 4 equal blocks, then slice each block diagonally to form 8 triangles. Pat dry with paper towels.

Step 2

Set up three shallow bowls: 0.5 cup flour, 2 beaten eggs, and 1 cup breadcrumbs. Dip each cheese triangle in flour, then egg, then breadcrumbs, pressing gently to coat.

Step 3

Place the breaded cones on a parchment-lined baking sheet. Freeze for 15 minutes to firm up the coating.

Step 4

Preheat oven to 400°F. Bake the cones for 8-10 minutes, until golden brown and just starting to melt inside—watch for any cheese oozing out.

Step 5

While they bake, warm the 1 cup marinara sauce in a small saucepan over medium heat until simmering, about 5 minutes.

Step 6

Shred the 2 carrots and toss with the 2 cups lettuce and 0.25 cup parsley. Serve the hot cheese cones with the sauce and salad on the side.