It’s a soft and savory way to get people together at the holidays! At Cobblestones in Lowell, Chef Rob Jean has come up with a perfect dish to get your guests involved; an artisan skillet fondue.

The Dish: Artisan Cheese Skillet Fondue 

The Restaurant: Cobblestones 

The Chef: Rob Jean


*All measurements are by weight

-16oz sliced fontina cheese* 

-5oz quality beef broth (preferably homemade) 

-5 cloves garlic, sliced 

-4oz sliced salami or soppresatta** 

-2 sprigs fresh thyme 

-1 small French baguette 

-4oz olive oil


-Preheat oven to 400°F 

-Lightly toast the sliced garlic in 1oz of olive oil over medium low heat until golden and fragrant, stirring occasionally, about 3-4 minutes total, then remove from heat 

-Pour the beef broth into a 16-inch iron skillet, or in a shallow casserole dish 

-Lay the sliced cheese over the broth to cover the bottom of the skillet 

-Spoon toasted garlic over cheese 

-Sprinkle salami over cheese and garlic 

-Remove thyme leaves from stem and sprinkle over the top 

-Meanwhile, tear the baguette into 1.5 inch pieces (it doesn’t have to be perfect, but you want them to be a good size for fondue-ing!) 

-On a large baking sheet, toss the baguette pieces with the remaining 3oz of olive oil and season with salt and pepper to taste 

-Bake the skillet on the middle rack until cheese has melted, about 15-20 minutes total 

-About halfway through baking the fondue, add the baking sheet with the bread to the oven and bake until golden brown, about 8-10 minutes total

-Carefully remove both the fondue and the bread and serve immediately


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