Italian Fontina Fonduta Recipe

Name: Italian Fontina Fonduta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf of ciabatta, cut into 1-inch cubes or sticks; Extra-virgin olive oil, for brushing; 1 pound Italian Fontina cheese, cut into 1/2-inch pieces; 1/2 cup milk; 1/2 cup heavy cream; 6 tablespoons unsalted butter, cut into tablespoons; 4 large egg yolks; Salt and freshly ground white pepper; Truffle salt (optional); Assorted crudites, for dipping

Servings: persons

1
Preheat the oven to 375.
2
Spread the ciabatta cubes on 2 baking sheets and brush with oil.
3
Bake for about 10 minutes, until crisp.
4
In a large saucepan, combine the Fontina, milk and cream and cook over moderate heat, stirring, until the cheese starts to melt, about 4 minutes.
5
Whisk in the butter and egg yolks and cook over low heat, stirring, until very smooth, 3 minutes longer.
6
Remove from the heat and season lightly with salt and pepper.
7
Transfer the Fontina fondue to a warmed serving bowl or fondue pot and sprinkle with truffle salt, if using.
8
Serve right away with the toasted ciabatta and crudites.

871

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 loaf of ciabatta, cut into 1-inch cubes or sticks, Extra-virgin olive oil, for brushing, 1 pound Italian Fontina cheese, cut into 1/2-inch pieces, 1/2 cup milk, and more.

Yes, Italian Fontina Fonduta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Fontina Fonduta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions