- 250 g cheese Chimay
- 50 g of cooked ham
- 20 g flour
- 1 egg white
- 5 cl of oil
- Wooden skewers
- Cut cheese into 2 cm rectangle over 3,5 cm.
- Insert ham between pieces of cheese.
- Brush with the Fig Confit with Porto and breaded with breadcrumbs.
- Secure with skewers and place in freezer for 30 minutes.
- Fry in a deep fryer to 180 °C until a nice color.
- Accompanied by a Figs Confit with Porto.