This is a gluten- and dairy-free adaption of a recipe by Gayle Jolee, who Nancy and I took cooking classes from. We learned a lot from her. One of the key ideas is mixing a variety of tastes and textures.
For the ingredients, I will list the ingredients as I actually made it, with the original version in parentheses.
Ingredients
Fondue
- 1 tablespoon coconut oil (unsalted butter)
- 3/4 cup Daiya cheddar or mozzarella cheese (Italian Fontina cheese, cut into 1/4 inch pieces)
- 1/2 cup coconut milk (regular milk)
- 2 large egg yolks
Crostinis
- 4-8 slices GF bread (four 1/2 inch thick slices for a crusty bread, or sliced baguettes)
- 1 large garlic clove, halved
- 2 tablespoons extra-virgin olive oil
- 4-8 pieces of bacon (1/4 pound thinly sliced prosciutto)
- 1 pound thin asparagus
Directions
Ideally, these will be timed to all be ready about the same time.
Cook the bacon (I microwaved the bacon between paper towels for a couple of minutes).
Toast the bread (toaster or under the broiler for 1-2 minutes per side). Rub the bread with garlic, add a little salt, and brush with the olive oil.
Cook the asparagus. I stir-fried it in a wok with some olive oil. You can also boil the asparagus in water. Either way, it takes about 5 minutes.
Make the fondue. This is the part with the most steps. Heat up a double boiler (if you don’t have one, fill a soup pan with some water and stick a metal bowl on top). Melt the coconut oil (or butter). When it melts, add in the cheese and the coconut milk. When the cheese begins to melt, whisk in the two egg yolks. Continue whisking until the mixture is smooth and thickened. It should take about 7 minutes. Let the mixture cool off the heat, stirring occasionally.
Make up the crostinis: break up the bacon (prosciutto) into pieces and put it on the bread. Cut the asparagus into bite-sized pieces and place on top of the bacon. Pour the fondue over the bread.
