Serves 4

Ingredients

• 500 g (1 lb 2 oz) Taleggio cheese
• 4 tbsp white wine
• 1 rustic bloomer loaf of whitebread
• 20 slices salami (freshly sliced)
• vegetable oil for frying

Method

Crostini

1. Cut 3 slices (about 2 cm thick) of bread and paint with oil.
2. Heat a ribbed grill pan (or frying pan) to a high heat. Place the bread in the pan and lower the heat.
3. Toast until golden for 2–3 minutes on each side.

Salami strips

1. Cut the salami into chunky strips approx. 75 mm (3") long.

Fondue

1. Peel the skin off the cheese and dice into 1 cm cubes.
2. Pour just enough wine into a pan to cover the base. Bring the wine to a simmer.
3. Carefully add the cheese into the pan. It is best to keep it on a low heat because you want the cheese to melt, but not to go so far that it splits.
4. Stir to produce a smooth texture. The consistency should be like thin mayonnaise.

5. Pour the mixture into a warm ceramic bowl and serve immediately with the crostini and salami strips.

Content last updated: 22/04/2005

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