Italian ๐Ÿ‡ฎ๐Ÿ‡น Fondue

When guests walk in the door, it’s important to be ready. First up is a drink. Once that’s in their hands, at least one of the hors d’ouveres should be ready soon after they arrive. ย  You want to bring this out when most of your guests have arrived, considering it has a shelf life of about 20 minutes. But you can also reheat it once, so it lasts through cocktail hour.๐ŸธThis is a very forgiving recipe, so add and reduce any of the ingredients based on your personal preference.

Ingredients

  • 1 pound of Fontina cheese, rind removed
  • Olive oil in squirt bottle
  • 1/4 to 1/2 teaspoon of red pepper flakes
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 2 tablespoons freshly and finely grated parmesan cheese
  • 3 thinly sliced garlic cloves
  • Crostini
  • Salt
  • Pepper
  • Slice cured meat such as pepperoni or soppresatta

The Tools

  • Staub 9 inch cast-iron oval gratin baking dish
  • Butcher block serving platter
  • Serving spoon

Making It

  • Cut the Fontina in long strips and lay in the bottom of the baking dish
  • Sprinkle the paper flakes, thyme, rosemary and thyme evenly
  • Drizzle roughly a tablespoon of olive oil from the squirt bottle over the top
  • Salt and pepper to taste

It’s Time to Cook

  • Set the oven to 400 degrees
  • Make the crostini
  • Put the Staub in the oven with the rack on the top 1/2
  • Bake for 10-15 minutes, or when it starts to bubble
  • Turn the oven to broil, but watch it carefully and take it out when lightly browned
  • Sprinkle with parmesan and serve (parmesan is an added taste and hides the oil)

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This dish is a big hit down in South Carolina. It’s a nice break from pimento cheese. If you are ever in Old Village, Mt Pleasant, go to Rudi’s Old Village Wine Shoppe and order the Italian Fondue with a glass of his amazing Italian wines.

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Don’t even think of it…

 

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