Parmesan and Pine Nut-Crusted Snapper Recipe | Wisconsin Cheese

Ingredients

• 1 1/2 cups toasted pine nuts
• 1/3 cup all-purpose flour
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• Salt and pepper
• 2 ounces BelGioioso Parmesan cheese, grated (2/3 cup)
• 4 red snapper fillets (6 ounces each)
• 2 large eggs
• 2 tablespoons milk
• 8 ounces BelGioioso Crumbly Gorgonzola cheese, crumbled
• 2 tablespoons heavy whipping cream
• 2 fresh basil leaves, cut into thin strips
• Pepper to taste
• 4 tablespoons olive oil, divided
• Lime wedges