Taleggio fondue with ciabatta
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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Heat the wine, cheese, cream and nutmeg in a medium saucepan.
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Bring to simmering point and add the artichokes, tomatoes and parsley. Simmer for two minutes and set aside.
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To make the ciabatta, heat a griddle pan over a high heat until smoking.
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Drizzle the ciabatta slices with the olive oil and season well. Place in the pan and char grill for one minute on each side.
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To serve, pour the fondue into a bowl and serve the ciabatta slices aside.
Ingredients
- 50ml/2fl oz white wine
- 100g/3½oz Taleggio cheese, grated
- 30ml/1fl oz double cream
- pinch ground nutmeg
- 3 cooked artichoke hearts
- 5 sun-blushed tomatoes
- 2tbsp parsley, chopped
For the ciabatta
- 5 slices ciabatta
- 1 tbsp olive oil
- 2 tbsp chervil, chopped
- 2 tbsp parsley, chopped
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