Fonduta with Duck Prosciutto, Pear and Olive Panini
Serve the fonduta spooned over panini, or as a dip for fresh pears.
2 large shallots, minced
1 tablespoon butter
8 ounces white wine
1 cup heavy cream
2 pounds Wisconsin Fontina Cheese, shredded
24 slices Kalamata olive bread sliced 1/2 inch
1 tablespoon olive oil
12 ounces duck prosciutto
6 dried pears*
5 ounces sunflower sprouts or pea shoots, alfalfa sprouts or other greens
- For Fonduta: In sauté pan over medium heat, combine shallots and butter. Cover and cook 10 minutes until shallots are soft.
- Add wine and cook, uncovered about 10 minutes or until wine is evaporated.
- Add cream and Wisconsin Fontina Cheese and cook over medium heat, stirring, until creamy. Keep warm.
- Serve fonduta spooned over panini, or as a dip for fresh pears.
- For Panini: Lightly brush bread with olive oil and toast in broiler on one side only.
- Lay prosciutto on untoasted side of bread. Top with pears and sunflower sprouts. Top with second slice of bread with toasted side up. Cut into 3 triangles and arrange on plate.
- To serve, spoon fonduta over each sandwich.
Makes 12 servings.
*To make dried pears: Wash pears and cut into eighths lengthwise. Place on parchment-covered baking sheet and roast at 250°F (120°C) for 3 to 4 hours or until pears have shriveled and dried.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.