Two cheeses and a splash of white wine flavor this gooey appetizer fondue that is delicious when dunked with bread chunks.
Recipe from Better Homes and Gardens
6 ounces Emmentaler or Swiss cheese, shredded (1-1/2 cups)
6 ounces Gruyere cheese, shredded (1-1/2 cups)
2 teaspoons cornstarch
1 clove garlic, halved
3/4 cup plus 2 tablespoons dry white wine
1 1/2 teaspoons Kirsch or other cherry brandy (optional)
Dash ground black pepper
Dash freshly grated nutmeg
1 loaf crusty country bread, torn into 1-inch chunks
In a medium bowl, combine Emmentaler and Gruyere cheeses. Let stand at room temperature for 30 minutes. Add cornstarch; toss gently to combine. Set aside.
In the same Dutch oven, heat wine over medium heat until small bubbles rise to the surface. Just before the wine boils, reduce heat to low and stir in cheeses, a little at a time, stirring constantly and making sure cheese melts before adding more. Stir until mixture bubbles gently. Stir in Kirsch (if desired), pepper, and nutmeg.
If using a fondue pot, transfer cheese mixture to fondue pot. Keep mixture bubbling gently over an outdoor grill, open flame, or a fondue burner. (If mixture becomes too thick, gradually stir in a little additional wine.) Fit chunks of country bread onto long skewers or clean small tree twigs. Dip bread into cheese mixture. Makes 8 servings.
Per Serving: cal. (kcal) 421, Fat, total (g) 22, chol. (mg) 68, sat. fat (g) 13, carb. (g) 25, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 2, pro. (g) 24, vit. A (IU) 680, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 48, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 467, Potassium (mg) 149, calcium (mg) 707, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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