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Ciabatta Fonduta
  • 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.


  • 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


  1. Preheat oven to 375ºF
  2. Take the ciabatta bread and slice it in half horizontally. On each side, top with chopped garlic, cheese and tomatoes.
  3. Bake in oven for 5-10 minutes, or until cheese is melted and bubbly.
  4. 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

  1. Place all ingredients in a small sauce pan over medium heat, add butter, flour and whisk to incorporate well.
  2. 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.

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