Why This Recipe Works

Fonduta is a rich cheese sauce from Northern Italy. It is often served during the cooler months, but we wanted to make a dish with it that would be perfect for a summer evening. We started the cheesy fonduta sauce by reducing heavy cream and incorporating funky fontina with nutty, savory Parmesan cheese. For a surprising contrast, we paired it with bright, ripe tomatoes drizzled with a simple dressing of cornichons, cornichon brine, olive oil, and shallot. The combination of bold cheeses and fresh tomatoes, both balanced by the acidity of the dressing, created a delectable appetizer. Fresh thyme rounded out the dish, which we suggest serving with toasted or grilled bread.

Before You Begin

We prefer smaller tomatoes, such as Campari or Kumato (sometimes labeled “cocktail tomatoes”); other tomato varieties, cut into rough 1- to 2-inch pieces, will also work. Shred the fontina on the large holes of a box grater and grate the Parmesan cheese on a rasp-style grater. Do not use pre-grated Parmesan here; it may contain additives that can affect the sauce’s texture. Serve with crusty bread, toasted or grilled.

Instructions

for the tomato salad

Toss cornichons and brine, oil, shallot, and ¼ teaspoon table salt together in bowl; set aside. Toss tomatoes gently with pepper and remaining ½ teaspoon table salt.

for the cheese sauce

Bring cream to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer, whisking occasionally, until cream is reduced to 1½ cups, 15 to 18 minutes. (If mixture begins to boil over, briefly remove saucepan from heat; adjust heat as needed to maintain consistent simmer.) Off heat, add fontina, Parmesan, and salt and whisk until cheeses are fully melted and sauce is smooth, about 30 seconds.)

Immediately transfer cheese sauce to large platter and spread into even layer (sauce may appear thin at first; it will thicken quickly as it cools). Arrange tomatoes in even layer over cheese sauce. Drizzle cornichon dressing over tomatoes. Sprinkle with thyme and flake sea salt. Serve.