Cast Iron Fonduta Recipe
citrus-marinated beets, ricotta, pistachio, mint cheese dip with fontina, extra virgin olive oil, house focaccia
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Ingredients
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Citrus-Marinated Beets
Fonduta Cheese Dip
House Focaccia
Garnish
Method
Citrus-Marinated Beets
- 1
- 2
Marinate Beets
Once cooked, let the beets cool, then peel and slice them. In a bowl, combine orange juice, lemon juice, honey, salt, and black pepper. Add the sliced beets and let them marinate for at least 30 minutes.
Fonduta Cheese Dip
- 3
Melt the Cheeses
In a cast iron skillet, add fontina cheese and ricotta cheese. Heat gently over medium-low heat, stirring frequently until melted and smooth.
- 4
Add Olive Oil and Season
Once the cheese is melted, stir in extra virgin olive oil, fresh mint leaves, salt, and black pepper. Mix until well combined and creamy.
House Focaccia
- 5
Prepare the Dough
In a large bowl, combine warm water and active dry yeast. Let it sit for 5 minutes until frothy. Add flour, salt, and olive oil. Mix until a dough forms.
- 6
Knead and Rise
Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for about 1-2 hours until doubled in size.
- 7
Shape and Bake
Preheat your oven to 425°F (220°C). Spread the dough into a greased baking sheet, making dimples with your fingers. Drizzle with olive oil and sprinkle with fresh rosemary. Bake for 20-25 minutes until golden brown.
Garnish
- 8
Prepare the Garnish
Chop the pistachios and fresh mint leaves. Sprinkle them over the fonduta before serving for added texture and flavor.
