Fondue Fomaggio

This recipe uses:

D'Italiano® Crustini Buns

Original or 100% Whole Wheat

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Makes 4 servings.


5 slices D’Italiano® Thick Slice Bread, Original or 100% Whole Wheat
2 cups (500 g) shredded Italian cheese, Fontina or Asiago
1 tbsp (15 ml) cornstarch
1 clove garlic, halved
1 1/4 cups (300 ml) dry white wine, preferably Italian
  freshly ground black pepper
4 cups (1 L) assorted bite-size pieces of vegetables (broccoli, peppers, mushrooms, zucchini, cherry tomatoes, etc.)


Cut bread slices into cubes. Set aside. Place shredded cheese and cornstarch in plastic freezer bag. Seal and shake to coat cheese with cornstarch. Rub inside of medium pot with garlic and discard the garlic. Place wine in pot and bring to simmer over medium heat. Slowly add cheese and stir with wooden spoon until cheese is melted and creamy. Do not boil. Season with ground pepper. Transfer to fondue serving pot and set over flame to keep warm. Serve surrounded with bread cubes and veggies for dipping.
Tip: D’Italiano® Italian Style Garlic Loaf can be used in place of D’Italiano® Thick Slice Bread.

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