Fontina fondue recipe
Croûte au fromage is an old Swiss or French Alpine dish.
In France, it is supposed to be served with a Savoy white wine, whilst the Swiss prefer a Valais Fendant.
It is eaten from the dish it is cooked in with an accompaniment of pickled onions and gherkins.
2 baguettes or slices of crusty wholemeal bread
400g heirloom tomatoes
200g Beaufort cheese
4 slices raw ham
1 bunch of basil
25ml white vinegar
32 stoned olives
Cut up the bread to make the crusts.
Finely dice the tomatoes and slice the Beaufort.
Slice the olives into rings and chop the basil.
Arrange the crusts in an ovenware dish: start with the bread, then the tomatoes, the olives, the basil, the olive oil, the ham and finally the Beaufort.
Drizzle with white wine then bake in the oven for several minutes.