Prep
Total
Serving

Ciabatta Fonduta

Share the romance of fondue, Italian style, with a deep ramekin of thick Fresh Asiago Cheese béchamel sauce for bread dipping. Plate alongside ciabatta slices baked with a topping of tomato and garlic, plus Mozzarella and Provolone Cheeses that brown nicely in the broiler. Finish with fresh chopped basil.

Ingredients

Ciabatta Bread, 1 loaf
Garlic, chopped, ½ tsp
Mozzarella and Provolone Cheese, ½ cup
Tomatoes, diced, ¼ cup
Fresh Basil, 2 T

Gorgonzola Cheese sauce

Gorgonzola Cheese, Crumbled, ½ cup
Sour Cream, ½ cup
Mayonnaise, ½ cup
Black Pepper, ¼ teaspoon

Asiago Cheese Bechamel

Unsalted Butter, 2 tablespoons
A/P Flour, 2 tablespoons
Whole Milk, 1 cup
Asiago Cheese, ½ cup
Garlic Powder, ½ teaspoon

Directions

Preheat oven to 375ºF
Take the ciabatta bread and slice it in half horizontally. On each side, top with chopped garlic, cheese and tomatoes.
Bake in oven for 5-10 minutes, or until cheese is melted and bubbly.
Remove immediately and top with fresh basil. Serve with Gorgonzola and Asiago Bechamel (recipes follow).

Gorgonzola Cheese sauce

Place all ingredients in a bowl and mix well. Refrigerate for at least 4 hours before service.

Asiago Cheese Bechamel

Place all ingredients in a small sauce pan over medium heat, add butter, flour and whisk to incorporate well.
Add milk ¼ cup at a time, allowing the mixture to thicken and bubble each time. Once all of the milk has been added, remove from the heat and add the remaining ingredients.

Yield: 2 pieces

Kitchen Tips

For an elegant and traditional finishing touch, top the bowl of fonduta dipping sauce with a drizzle of truffle oil.
To expand the plating consider adding cubes of Italian cured meats such as salami or soppressata.

Included Products
This culinary creation features

STELLA^® FRESH ASIAGO CHEESE

SAPUTO^® PREMIUM GOLD MOZZARELLA CHEESE

STELLA^® PROVOLONE CHEESE

Ciabatta Fonduta

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