Food > Recipe Directory > Courses/Meal Type > Appetizers > Cheese Fonduta with Garlic Cloves
Cheese Fonduta with Garlic Cloves Recipe
Cheese Fonduta with Garlic Cloves
This Northern Italian version of cheese fondue is served as an appetizer. The whole garlic cloves aren't traditional but rather a trick I picked up in Switzerland – they add a lively interest to the dish. If Italian Fontina cheese is unavailable, you can use domestic, Danish or French Fontina, which are milder, or try it with a good Swiss melting cheese, such as Raclette or Gruyère. Serve with crusty Italian bread.
Ingredients
- 1/4 cup (60 mL) butter
- 8 whole peeled small cloves garlic
- 3/4 lbs (375 g) Italian Fontina cheese, shredded
- 1-1/4 cups (300 mL) milk
- Pinch each freshly grated nutmeg and cayenne pepper
- 5 egg yolks
Preparation
In metal bowl set over saucepan of simmering water, melt butter; add garlic and cook for 3 minutes, turning cloves occasionally. Stir in cheese, milk, nutmeg and cayenne pepper; cook, stirring, until cheese is melted, about 10 minutes. Whisk in egg yolks, one at a time; whisk until thickened to runny puddinglike consistency, about 6 minutes. Do not boil. Scrape into warmed serving dish or individual dishes.
Makes 8 to 10 servings.
- Serving(s)
- 8 to 10
| Per each of 10 servings: about | |
|---|---|
| Calories | 222 |
| Protein | 11 g |
| Fat (total) | 18 g |
| Sat. Fat | 11 g |
| Carbohydrate | 3 g |
| Cholesterol | 158 mg |
| Sodium | 338 mg |
| Calcium | 22 % RDI |
| Iron | 3 % RDI |
| Vitamin A | 20 % RDI |
| Vitamin C | 2 % RDI |
| Folate | 8 % RDI |
Also in this menu:
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Source
Homemakers Magazine: Feb./Mar. 2006
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