Savory Pumpkin Cheese Fondue with Caramelized Asiago Toasts

Caramelized Asiago Toasts with Savory Pumpkin Cheese Fondue

SERVES

8 servings

INGREDIENTS

Caramelized Asiago Toasts

  • 12 slices french or multigrain loaf
  • 2 tablespoons butter
  • 1 tablespoon EVOO
  • ¼ teaspoon minced fresh rosemary
  • 1/8 teaspoon salt
  • ½ cup shredded asiago cheese
  • 1 tablespoon C&H® Golden Brown Sugar
  • Pinch black pepper

Savory Pumpkin Cheese Fondue

  • 1 tablespoon pumpkin oil
  • 1 teaspoon crushed or finely minced fresh garlic
  • 2 tablespoons cornstarch
  • ½ cup white wine
  • 1 cup shredded mild white cheddar cheese
  • 1 cup finely shredded swiss gruyère cheese
  • ½ cup finely grated asiago cheese
  • 1 cup canned solid pumpkin
  • 1 cup half and half
  • 1 teaspoon minced fresh sage leaves
  • ¼ teaspoon minced fresh thyme leaves
  • ½ teaspoon salt
  • 1/8 teaspoon white pepper

INSTRUCTIONS

Caramelized Asiago Toasts

Preheat oven to 375 F. Line a baking sheet pan with parchment and lay the slices of bread out on the sheet pan.

In a small skillet, heat butter and olive oil together until butter melts. Remove from heat and stir in rosemary and salt.

Brush seasoned butter on bread slices

In a small bowl combine asiago cheese, golden brown sugar and pepper. Sprinkle mixture evenly over the tops of bread slices.

Bake for 10-12 minutes or until cheese is melted and bubbly.

Pumpkin Fondue

In medium sauce pot over medium heat whisk together pumpkin oil, garlic, cornstarch and wine until mixture comes to a boil. Reduce heat to low.

Add cheese 1 cup at a time, stirring after each addition, until all the cheese is blended in.

Whisk in pumpkin, half and half, sage, thyme, salt, and pepper and heat, whisking, until mixture comes to a boil.

Reduce heat to low and hold over a double boiler or pour into a fondue pot over low heat.

Serve immediately.

QUICK TIP

Caramelized asiago toasts can be made in advance and frozen for up to a month to be ready for your get together.