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
- Cut 3 slices (about 2 cm thick) of bread and paint with oil.
- Heat a ribbed grill pan (or frying pan) to a high heat. Place the bread in the pan and lower the heat.
- Toast until golden for 2–3 minutes on each side.
Salami strips
- Cut the salami into chunky strips approx. 75 mm (3") long.
Fondue
- Peel the skin off the cheese and dice into 1 cm cubes.
- Pour just enough wine into a pan to cover the base. Bring the wine to a simmer.
- 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.
- Stir to produce a smooth texture. The consistency should be like thin mayonnaise.
Pour the mixture into a warm ceramic bowl and serve immediately with the crostini and salami strips.
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