- 1 loaf of ciabatta, cut into 1-inch cubes or sticks
- Extra-virgin olive oil, for brushing
- 1 pound Italian Fontina cheese, cut into 1/2-inch pieces
- 1/2 cup milk
- 1/2 cup heavy cream
- 6 tablespoons unsalted butter, cut into tablespoons
- 4 large egg yolks
- 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 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.
- 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.
White peachscented sparkling wine.
Contributed By Photo © Fredrika Stjarne Published December 2011