Category
Appetizers
Servings
4-6
Ingredients
- 1 tablespoon butter
- 1 shallot, finely minced
- 1 cup heavy cream
- 2 bay leaves
- ½ cup white wine
- 3½ cups grated Fontina
- Salt and white pepper to taste
- 5 thick slices of sourdough bread cut into cubes, slightly toasted
Directions
- Set Skillet to 400ºF, add butter and shallot and sauté for 2-3 minutes, until translucent.
- Add bay leaves, pour in wine and deglaze, stirring constantly.
- Once all liquid is reduced, add cream and bring to a boil.
- Reduce to 320ºF, then add cheese, salt, and pepper and stir until cheese melts.
- Reduce Skillet to 110ºF and serve with bread cubes.
Recipe Note
TIPS
Use bamboo skewers for easy dipping.
