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.

Cheese & Dairy

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

Method

Preheat oven to 375°F (190°C). Brush the baguette slices with olive oil and toast for 8 minutes
minutes until golden and crisp.
In a small bowl, toss the shredded Gruyère with cornstarch to coat evenly; this step is crucial for a smooth melt.
In a small saucepan over low heat, warm the white wine. Gradually add the cheese mixture, stirring constantly in a figure
eight motion until the cheese is fully melted and smooth, resembling a classic fondue.
Stir in the nutmeg and fresh thyme leaves, then remove the saucepan from the heat.
Spoon 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.

From the Tini Crostini Collection