Spinach & Chicken Meatball Appetizer with Fontina Fondue
A killer appetizer!! These pop-in-your-mouth meatball~crostini~marinara bites are topped with a flowing, easy fontina cheese fondue. Spinach & Chicken Meatballs have a light texture and roast beautifully.
8 sliceswhite bread from approximately 10 slices bread. Can use gluten free bread
Fontina Fondue:
1 cupdry white wine
1largegarlic cloveminced or finely grated
8ouncesfontina cheeseshredded, can use half mozzarella
4teaspoonscornstarch
Instructions
Recipe makes 50 miniature Spinach & Chicken Meatball Appetizers with Fontina Fondue.Can also freeze some mini meatballs for another use.
Make mini meatballs. Preheat oven to 350 degrees. (Reheat later before adding on top of toasted bread rounds.)Cut bread using a 1 1/4 inch round biscuit cutter, making 50 rounds. Add them to a baking tray in a single layer. Cook until toasted and a deep golden brown, about 5 minutes. Set aside.
Fontina Fondue:
Make the fondue: Heat wine and garlic in a small 1 quart pot. Bring to a simmer. In a bowl to fit, add the shredded cheese and cornstarch, mix well with a fork. Add the cheese to the pot, stir well, turn off heat, Mix until well blended. Add back to heat if needed to melt the cheese.
Assemble the meatballs:
On a platter - add the toasted bread rounds. Add 1 teaspoon of warm marinara sauce on each, followed by a warm meatball. Add a teaspoon of cheese fondue on top of each. (Remelt fondue over very low heat if necessary.)Add a skewer to each meatball appetizer and serve.