Ingredients
Preparation
- 1 fondue À la Léonne by 1001 Fondues, 350 g (12 oz)
- 10 garlic scapes (stalks), finely chopped
- 75 to 125 mL (1/3 to ½ cup) grated Parmesan cheese
- 80 mL (1/3 cup) slivered almonds
- 125 mL (1/2 cup) olive oil
- Lemon juice, to taste
- Baguette bread, sliced
- 1 Italian tomato, cored and diced
- Basil, to taste
- Salt and pepper
- In a food processor or electric blender, place garlic scape, Parmesan cheese, almonds and 60 mL (1/4 cup) olive oil. Turn on the blender and gradually add the remaining olive oil until the desired consistency is reached. Add lemon juice to taste and salt.
- Preheat the oven to 200°C (400°F).
- Brush baguette slices with pesto.
- Cut raw fondue into strips. Place a fondue strip on each slice of bread.
- Bake for 6 to 8 minutes, until the internal temperature is at least 75 °C (167 °F).
- Garnish with diced tomatoes and basil. Add pepper.
- Serve immediately.
*Pesto can be stored in the refrigerator for a few days.
À la Léonne
À la Léonne
Le Naufrageur microbrewery
Check out our 1001 fondues
À la Léonne with beer is delicate yet full of flavour—a surefire crowd-pleaser. Léonne beer, made by Carleton-based microbrewery Le Naufrageur, offers citrus notes that perfectly set off the blend of Fromagerie de l’Isle cheeses.
It’s ready to cook with no need for added ingredients: just grab your favourite fruits and veggies. We especially recommend green apple or pear (yum!).
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