Master Chef Recipe: Muenster Cheese Fingers with Bloody Tomato Sauce | COVALEY Serving Utensils

Tasteful Tidbits

Master Chef Recipe: Muenster Cheese Fingers with Bloody Tomato Sauce

Courtesy of Chef Dale Miller, Certified Master Chef 

Muenster Fingers


  • 1-pound Muenster cheese chunk, cut into ½ x ½ x 3-inch sticks
  • Vegetable or Canola oil as needed for deep frying

A 1-pound block of Muenster will give you about 40 Muenster sticks.

Standard Breading Procedure:

In 3 separate shallow pans or pie plates, set up your breading station:

  • Flour (1 C. All Purpose Flour with ½ tsp. Ground Black Pepper)
  • Egg Wash (2 Eggs beaten with ¼ C. Milk)
  • Breading (2 C. Panko crumb + 1 C. Red & Black Tortilla chips, finely crushed)


  1. Coat the Muenster fingers in flour, shaking off excess flour. Then place in the egg wash and then into the breading turning to coat all sides. Lay on a parchment-lined sheetpan.
  2. Repeat the process so that the fingers are double coated. Be careful to use the same hand for the same procedure so that the flour, egg wash, and breading do not become co-mingled.
  3. Place the mozzarella fingers in the freezer until needed. Always allow time for any breaded item to rest before frying or the coating may fall off.
  4. When ready to serve, fry the Muenster fingers in 350º oil until golden brown and crispy.  Place on paper towel to absorb excess oil.
  5. Serve with Bloody Tomato Sauce.

Bloody Tomato Sauce


  • ¼ C. olive oil
  • 1 clove garlic, minced
  • ¼ C. Vodka
  • 1 - 28 oz. can Diced Italian plum tomatoes, in juice
  • ½ C. Tomato puree
  • 3 ea. Sun-dried tomatoes, diced
  • Salt and black pepper to taste
  • 2 Tbsp. Horseradish + Additional according to taste
  • Tabasco to taste


  1. Heat olive oil in a small saucepan. Add garlic and cook until golden. Add vodka, diced tomatoes, tomato puree, and sun-dried tomatoes.
  2. Season with salt and pepper and simmer for about 20 minutes, stirring occasionally with a wooden spoon.
  3. Remove from stove and let cool slightly.
  4. Puree the tomato mixture into a thickened sauce using a submersible blender. 
  5. Adjust seasoning and add desired amount of horseradish and tobacco.
  6. Serve with Muenster fingers while still warm.

Plate. Serve. Share. With COVALEY Serving Utensils.

Serves 8 -10.

Happy Halloween!

Join our email list and stay up to date on offers, new recipes, kitchen tips, and more.

Sign up. Start Serving.

Download a printable version of the recipe here.

« Back to Blog