Smoked Gouda and Provolone Piccante Fonduta with Figs and Pistachios
Smoked Gouda and Provolone Piccante Fonduta with Figs and Pistachios - a hot, smokey Italian cheese dip perfect for dipping bread and dried fruit. The Italian version of French fondue, made with milk and egg yolks instead of wine and cornstarch. It's the perfect romantic appetizer, and is both beautiful and simple to whip up!
8ozprovolone piccante (Sharp provolone)rind removed, thinly sliced or grated
6ozsmoked goudarind removed, thinly sliced or grated
1loaf French or Italian breadsliced diagonally in half-inch slices
dried figstough stems removed, halved
Make a double boiler using a heatproof bowl set on top of a small saucepan. Bowl should hold at least 3 cups. Bring an inch or two water to a boil in saucepan, then reduce to a simmer (medium low) and set bowl on top.
Melt 3 tbsp butter in double boiler. Add 1/2 cup milk and a handful of cheese. Heat on medium low, whisking frequently, until cheese is incorporated. Repeat with remaining cheese until all cheese is incorporated. Add garlic.
In a separate bowl, whisk together remaining 1/2 cup milk with 3 egg yolks. Slowly pour egg yolk mixture into cheese mixture, whisking constantly until combined. Heat over medium low, whisking frequently, until thickened, about 10 minutes.
Meanwhile, brush both sides of the bread slices with olive oil. Sprinkle lightly on one side with kosher salt and garlic powder. Grill in a panini press or indoor grill, or broil on a baking sheet until toasted.
Serve fonduta in shallow bowls with toasted bread slices, figs, a sprinkling of pistachios, and freshly ground pepper.
Do cut off the rind of the gouda, even if you'd be fine eating it. It does not melt well and won't incorporate into your dip.