the butter in a saucepan
over medium heat. Add the garlic and stir in 1/2 cup flour. Cook, stirring constantly, for about 2 minutes. Whisk
in the milk
, and cook, whisking constantly, until the sauce thickens. Bring to a boil, then add the cheeses and stir until melted and smooth. Add cayenne, salt and pepper to taste. Remove from the heat and pour into a 9-inch (23-centimeter) square pan. Cover with plastic wrap. Refrigerate until firm, at least 3 hours.
Remove the plastic wrap
and invert the cheese mixture onto a work surface. Cut into 6 large or 12 medium squares.
Put the remaining 1/2 cup flour, the eggs and breadcrumbs
in 3 separate bowls.
Heat the oil in a deep fryer to 350 degrees F (180 degrees C).
each cheese square in the flour, then dip in the eggs and finally coat with the breadcrumbs. Fry
until golden brown, about 2 minutes. Drain
on paper towels.
To serve, place 1 large or 2 medium fried cheese squares on each plate. Toss the arugula
with lemon juice
, olive oil
and salt and pepper to taste. Top the fried cheese with pickled vegetables and the arugula.
Cook's Note: You can substitute any of the cheeses in this recipe with your favorites. The cheese squares can be frozen before frying to make them easier to work with.