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Three Cheese Fondue With Tomato Onion Chutney

  Emmenthal 1⁄2 Pound, grated
  Doux de montagne/Havarti / vacherin fribourgeois 1⁄2 Pound, grated
  Cornstarch 2 Tablespoon
  Garlic 1 Clove (5 gm), halved
  Dry white wine 1 Cup (16 tbs)
  Lemon juice 2 Teaspoon
  Calvados 2 Tablespoon
  Tomato onion chutney 1⁄3 Cup (5.33 tbs)
  Roasted potatoes 1 Cup (16 tbs) (With Garlic)
  Assorted cooked vegetables 1 Cup (16 tbs) (Such As Broccoli, Cauliflower, Carrots, And Pearl Onions)
  Cooked tortellini/Tortelloni 1 Cup (16 tbs)

In a large bowl toss together well the cheeses and the cornstarch.
Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add the wine, 3/4 cup water, and the lemon juice, and boil the mixture for 1 minute.
Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring.
Stir in the Calvados and simmer the mixture, stirring, for 2 minutes.
Transfer the fondue to a fondue pot, swirl in the chutney, and set the fondue pot on its stand over a low flame.
Serve the breadsticks, the potatoes, the vegetables, and the tortellini for dipping into the fondue.
Stir the fondue often to keep it combined.

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Three Cheese Fondue With Tomato Onion Chutney Recipe