Active Time
N/A
Total Time
30 MIN
Yield
Serves : 8
© Fredrika Stjärne

How to Make It

Step 1    

Preheat the oven to 375°. Spread the ciabatta cubes on 2 baking sheets and brush with oil. Bake for about 10 minutes, until crisp.

Step 2    

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 and egg yolks and cook over low heat, stirring, until very smooth, 3 minutes longer. Remove from the heat and season lightly with salt and pepper.

Step 3    

Transfer the Fontina fondue to a warmed serving bowl or fondue pot and sprinkle with truffle salt, if using. Serve right away with the toasted ciabatta and crudités.

Suggested Pairing

White peach–scented sparkling wine.

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