TALEGGIO FONDUE WITH CIABATTA
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
- 5 slices ciabatta
- 1 tbsp olive oil
- 2 tbsp chervil
- chopped
- 2 tbsp parsley
- chopped
Directions
- Heat the wine
- cheese
- cream and nutmeg in a medium saucepan.
- Bring to simmering point and add the artichokes
- tomatoes and parsley. Simmer for two minutes and set aside.
- To make the ciabatta
- heat a griddle pan over a high heat until smoking.
- Drizzle the ciabatta slices with the olive oil and season well. Place in the pan and char grill for one minute on each side.
- To serve
- pour the fondue into a bowl and serve the ciabatta slices aside.
