Ingredients

Method

For the fonduta:
• 100 g mascarpone
• ½ cup full-cream milk
• 150 g Gorgonzola
• 150 g Woolworths provolone cheese slices , cut into smaller pieces
• 2 t cornflour
• ¼ t ground nutmeg
• salt, to taste
• 200 g Woolworths grilled artichokes with herbs in sunflower oil
• 1 radicchio head, cut into chunks
• 100 g Woolworths caperberries in vinegar
• 2 celery sticks, cut into chunks
• 2 T olive oil
• 2 T Woolworths 4-grape balsamic vinegar
• 1 ciabatta loaf
• 70 g Parma ham

Method

Ingredients

1.. Place the mascarpone and milk in a heatproof bowl over a saucepan of just simmering water. Heat, stirring often, until smooth and combined.

2. Remove any hard rind from the Gorgonzola and add the cheese to the bowl with the provolone. Allow all the cheeses to melt, stirring occasionally.

3. Once the mixture is heated through, remove enough mixture to quarter-fill a teacup. Add the cornflour and mix until smooth.

4. Add the cornflour mixture to the cheese mixture and heat until thickened, about 5 minutes.

5. Season with nutmeg and salt if necessary. Pour the fonduta into a fondue bowl to keep warm.

6. Place the artichokes, radicchio, caperberries and celery on a platter and drizzle over the olive oil and balsamic.

7. Thinly slice the ciabatta lengthways and roll thinly using a rolling pin, then toast in the oven. Serve the fonduta with the ciabatta, Parma ham and vegetables.

Find more cheese recipes here

Photographer: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Jones