We have teamed up with one of our Chicago favorite's Turano to create a fun dish that will have everyone asking for the recipe. The simple crostini is a crucial part to this recipe, mostly because it is the tool you will be using to shovel this delicious fondue right to your mouth. See below for the recipe!
We wanted to keep the crostini simple so the cheese can shine.
SIMPLE CROSTINI W/ TURANO BREAD
- 1 baguette sliced 1/4 inch thick, cut on a diagonal
- 3/4 cup olive oil
- Coarse salt and ground pepper
Preheat oven to 350 degrees.
Arrange baguette slices a large baking sheet, brush both sides with oil, and season with salt and pepper.
2. Bake until golden, 15 to 20 minutes (flip crostini over once during baking).
Let cool on baking sheets.
ROASTED PUMPKIN FONDUE,
PREP: 20 MINSCOOK: 1 HR - 2 HRS
1 pie pumpkin
1 Garlic clove
1/4 cup olive oil
1 tbsp Cornstarch
1/4 cup sour cream
1 cup Swiss, grated
1 cup Gruyere, grated
1 cup Sharp cheddar, grated
1/4 cup White wine
Heat oven to 350F.
Prepare your pumpkin as you would for carving: cut off a ‘lid’ and scoop out all the seeds and membranes. Salt and pepper inside of pumpkin. Put the lid back on and sit the whole pumpkin on a sturdy baking tray. Mix the grated cheeses with the cornstarch until completely coated
Rub the outside of pumpkin with olive oil, salt and pepper.
oast pumpkin, uncovered with lid on, for 1 hour.
Remove the pumpkin from the oven and remove the lid (be careful it's hot!)
Layer up the cheese, sour cream, white wine, shallot and garlic inside the pumpkin.
Put back into the oven (without the lid) and bake for 30 mins or until the fondue is bubbling.
Use spoon and scoop out chunks of soft, roasted pumpkin with the melted cheese and place on top of your previously made crostini.