Fontina Bundles Recipe

From Dorothy McNett's Recipe Book.

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Fontina Bundles

From Dorothy McNett's Recipe Book at This was a big hit at a recent cooking class/wine tasting that I did at Scheid's Cannery Row Wine Lounge. I used fresh seared tuna. Yum!

Italian fontina
seared Ahi tuna or chunks of canned Sicilian tuna
capers packed in salt, rinsed
perhaps a drizzle of extra virgin olive oil, if needed

Slice fontina into pieces so that they can be gently bundled around interesting tasty tidbits, such as listed above. If searing fresh Ahi, cook it about 1 hour ahead of time and then allow it to cool. Slice into tidbit sizes. If using canned tuna, select a very good quality one packed in oil. Drain the oil and cut large pieces into tidbit sizes. Bundle with fontina and spear with a cocktail pick and arrange on a platter, sprinkling with a few capers and a bit of oil. Or just place a square of cheese on a cracker or slice of bread and put the interesting tidbit on top of the cheese.

Recipe created 2002-09-24.

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