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Cheese & DairyIntermediate20 min
Gruyère Fondue-Style Crostini with Cornichons
This crostini captures the warm, nutty essence of a classic Swiss fondue in a single, elegant bite. A rich, melted Gruyère and white wine mixture is spooned over toasted bread, offering a delightful contrast to the sharp, vinegary crunch of a cornichon garnish. The combination delivers a sophisticated, comforting appetizer perfect for celebrating National Cheese Fondue Day.
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Ingredients
- •1/2 baguette, sliced into 1/2-inch thick rounds
- •tbsp olive oil
- •oz Gruyère cheese, shredded
- •tbsp dry white wine (e.g., Sauvignon Blanc)
- •1/2
- •tsp cornstarch
- •Pinch of freshly grated nutmeg
- •1/4
- •tsp fresh thyme leaves
- •cornichons, thinly sliced
- •Freshly ground black pepper to taste
Prep Steps
- 1Preheat oven to 375°F (190°C). Brush the baguette slices with olive oil and toast for 8 minutes
- 2minutes until golden and crisp.
- 3In a small bowl, toss the shredded Gruyère with cornstarch to coat evenly; this step is crucial for a smooth melt.
- 4In a small saucepan over low heat, warm the white wine. Gradually add the cheese mixture, stirring constantly in a figure
- 5eight motion until the cheese is fully melted and smooth, resembling a classic fondue.
- 6Stir in the nutmeg and fresh thyme leaves, then remove the saucepan from the heat.
- 7Spoon a generous amount of the warm cheese mixture onto each toasted crostini, and garnish immediately with a few slices of cornichon and a grind of black pepper. Serve warm.
Chef's Tip & Pairing
For an authentic, traditional fondue flavor, rub the inside of the saucepan with a cut clove of garlic before starting the cheese mixture. Pair this rich, nutty crostini with a crisp, dry white wine like a Swiss Chasselas or a dry Riesling.
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