Tomatoes with Fontina Sauce and Cornichon Dressing
By Amanda LuchtelPublished on April 30, 2024
Time
45 minutes
Yield
Serves 4 to 6
Ingredients
TOMATO SALAD
¼ cup cornichons, sliced thin on bias, plus 1 tablespoon brine3 tablespoons extra-virgin olive oil 1 small shallot, minced3⁄4 teaspoon table salt, divided1 pound small tomatoes, cored and cut into 1-inch-thick wedges½ teaspoon pepper 2 teaspoons fresh thyme leaves ¼ teaspoon flake sea saltCHEESE SAUCE
2 cups heavy cream 2 ounces fontina cheese, shredded (½ cup)1½ ounces Parmesan cheese, grated (3⁄4 cup)¼ teaspoon table saltBefore 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
- 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.
- 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.
for the tomato salad
for the cheese sauce
Time
45 minutesYield
Serves 4 to 6Ingredients
TOMATO SALAD
CHEESE SAUCE
Test Kitchen Techniques
Ingredients
TOMATO SALAD
CHEESE SAUCE
Test Kitchen Techniques
Ingredients
TOMATO SALAD
CHEESE SAUCE
Test Kitchen Techniques
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
- 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.
- 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.
for the tomato salad
for the cheese sauce
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