Flatbreads with mushrooms and Fontina cheese fondue

Name: Flatbreads with mushrooms and Fontina cheese fondue
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Tomato crackers 12; Mushrooms mixed 10.6 oz; Fontina cheese 7 oz; Parsley 1 tuft; Garlic 1 clove; Butter 2 ½ tbsp; Whole milk ½ cup; Egg yolks 1; Fine salt to taste; Black pepper to taste

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421

Calories per serving

Vegetarian

Energy Kcal 421
Carbohydrates g 26.3
of which sugars g 3.1
Protein g 18.5
Fats g 26.8
of which saturated fat g 13.46
Fiber g 4.8
Cholesterol mg 133
Sodium mg 1121

Difficulty: Average
Prep time: 15 min
Cook time: 20 min
Serving: 4
Cost: Average
Note ...plus an hour of rest for the Fontina cheese fondue

PRESENTATION

Spianatine with mushrooms and fontina fondue brings that cozy taste of Italy’s Valle d’Aosta right to your table. And look, in this beautiful alpine region, folks just love making mushroom flatbread as soon as the weather chills. The base? Spianatine—a tender flatbread with just the right chew. Really, what takes this over the top is the warm, melted fontina cheese flatbread topping.

Fontina from Valle d’Aosta has this special, creamy texture and a taste you can't really really find anywhere else. It melts into a silky fondue that soaks into every bite. Mixed mushrooms get sautéed with some garlic and herbs until soft and golden, then scattered on top. It’s a mix that’s both homey and special—mushrooms, gooey cheese, rustic bread. Pretty much perfect for a snack or appetizer.

In Valle d’Aosta, spianatine with mushrooms and fontina fondue usually shows up at fall gatherings and ski lodge hangouts. Thing is, when the weather calls for something warm and comforting, this is it. Across Northern Italy, variations of this Italian flatbread recipe pop up. But, you know, Valle d’Aosta’s version stands out with local fontina and those earthy mushrooms from the forests.

Sometimes, little twists appear—like wild herbs or truffle oil, depending on the season. And here’s the deal: the bread gets a bit crispy at the edges, thanks to oven time, while the center stays moist from the rich cheese fondue. People love pairing it with a glass of white wine from the region—seriously good mushroom and cheese flatbread for sharing.

Whether you’re hunting for an easy flatbread recipe for a party or just want something special, spianatine with mushrooms and fontina fondue brings a real taste of Italian mountain cooking to your gathering. Honestly, it is a quick and fun way to savor the Alps without leaving home, capturing that cozy, comforting core perfectly. For sure.

INGREDIENTS
Ingredients for 12 appetizers: Tomato crackers 12; Mushrooms 10.6 oz (300 g) - mixed; Fontina cheese 7 oz (200 g); Parsley 1 tuft; Garlic 1 clove; Butter 2 ½ tbsp (35 g); Whole milk ½ cup (125 ml); Egg yolks 1; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Flatbreads with mushrooms and Fontina cheese fondue

To prepare the flatbreads with mushrooms and Fontina cheese fondue, start by preparing the sautéed mushrooms: clean all the mushrooms well by scraping and rubbing them with a damp cloth, then cut them into pieces, preserving the shape of the mushroom if possible. Melt 1 tbsp of butter in a non-stick pan, add a clove of garlic cut in half and let it brown, then add the mushroom pieces 1 and cook for a few minutes over high heat, being careful not to break the mushrooms. Then incorporate the chopped parsley 2, add salt and pepper and finish cooking.
Remove the crust from the Fontina cheese and cut it into thin slices 3;

place it in a thick-bottomed saucepan and cover it with milk 4, letting it rest for at least an hour.
Place the saucepan with the Fontina cheese and milk on the burner and heat over very low heat, also adding 1 ½ tbsp of butter in pieces 5. Continue stirring with a wooden spoon to melt the Fontina cheese, being careful never to let the fondue boil, as it will form lumps. Once the Fontina cheese has melted, add the egg yolk 6 and continue cooking over very low heat for another 10 minutes. Then assemble the appetizers by drizzling a teaspoon of fondue over each flatbread and topping with the sautéed mushrooms. Garnish with a parsley leaf and serve the appetizers immediately!