Test Kitchen

Italian Fondue

It is important to be ready for your guests, we call it the five senses checklist. First up is to greet them with a cocktail or drink. Once that’s in their hands, at least one of the hors d’ouveres should be ready soon after they arrive.  I like this cheesy herbed dish that has a bit of a kick to it to serve just as your guests arrive.


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

Making It

  • Set the oven to 400 degrees
  • 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 then the sriracha, salt and pepper to taste
  • 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 with crostini and cured meats

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