Two-cheese fondue with prosciutto toast and crudite
Prep
15m
Cook
15m
serves
4
Two-cheese fondue with prosciutto toast and crudite
Bring back the fondue with Matt Wilkinson's updated version of this classic retro recipe.
Ingredients (12)
- 200ml milk
- 120g coarsely grated raclette (semi-hard cow’s milk cheese – substitute Gruyere)
- 100g coarsely grated mozzarella
- 20g unsalted butter, chopped
- 1 tbs chardonnay vinegar (substitute white wine vinegar)
- 1/2 tsp ground nutmeg
- 2 tbs cornflour
- Marinated artichokes, radishes and quartered baby gem lettuce heads, to serve
Prosciutto toasts
- 40g unsalted butter, softened
- 8 slices white bread
- 4 thin slices prosciutto
- 8 basil leaves
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the prosciutto toasts, butter 1 side of each slice of bread. Top unbuttered sides of 4 slices with prosciutto and basil, then top with remaining 4 slices, buttered-side up. Heat a sandwich press and, working in batches if necessary, cook sandwiches for 4-5 minutes or until golden. Slice each toasted sandwich into four strips.
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2.To make the fondue, place milk in a saucepan over medium-low heat and bring to a gentle simmer. Add cheeses, butter, vinegar, nutmeg and 1/4 tsp freshly ground black pepper, and stir until well combined. Add cornflour and cook, stirring constantly, for 3 minutes or until well combined and heated through.
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3.Transfer to a heatproof serving bowl and serve immediately with artichokes, radishes, lettuce and prosciutto toasts.
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