Four-cheese fondue flatbread with giardiniera recipe

Fondue or Fonduta – a staple in the Swiss, French and Italian Alps during ski season – inspired this filled flatbread. We’ve used a combination of four cheeses for the perfect mix of set and ooze: mascarpone, cream cheese, Gruyère and the crème de le crème: Brillat-Savarin. Giardiniera – a colourful medley of pickled seasonal vegetables and briny bits – cuts through the richness.