2 large shallots, minced
1 tablespoon butter
8 ounces white wine
1 cup heavy cream
2 pounds Wisconsin fontina cheese, shredded
24 slices Kalamata olive bread sliced 1/2 inch
1 tablespoon olive oil
12 ounces duck prosciutto
6 dried pears
5 ounces sunflower sprouts or pea shoots, alfalfa sprouts or other greens
In sauté pan over medium heat, combine shallots and butter. Cover and cook 10 minutes until shallots are soft. Add wine and cook, uncovered about 10 minutes or until wine is evaporated. Add cream and fontina and cook over medium heat, stirring, until creamy. Keep warm. Serve fonduta spooned over panini, or as a dip for fresh pears.
Lightly brush bread with olive oil and toast in broiler on one side only. Lay prosciutto on untoasted side of bread. Top with pears and sunflower sprouts. Top with second slice of bread with toasted side up. Cut into 3 triangles and arrange on plate. To serve, spoon fonduta over each sandwich.
• To make dried pears: Wash pears and cut into eighths lengthwise. Place on parchment-covered baking sheet and roast at 250°F. for 3 to 4 hours or until pears have shriveled and dried.