Italian Fontina Fonduta Recipe


  • 1 loaf of ciabatta, cut into 1-inch cubes or sticks
  • Extra-virgin olive oil, for brushing
  • 1 pound Italian Fontina cheese, cut into ½-inch pieces
  • ½ cup milk
  • ½ cup heavy cream
  • 6 tablespoons unsalted butter, cut into tablespoons
  • 4 large egg yolks
  • + 3 more ingredients
    • Salt and freshly ground white pepper
    • Truffle salt (optional)
    • Assorted crudites, for dipping

Preheat the oven to 375°. Spread the ciabatta cubes on 2 baking sheets and brush with oil. Bake for about 10 minutes, until crisp. In a large saucepan, combine the Fontina, milk and cream and cook over moderate heat, stirring, until the cheese starts to melt, about 4 minutes. Whisk in the butter...

View full recipe at SpringPad


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