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Swiss-Cheese-and-Tomato Fondue

ashlyn's picture
Ingredients
  Garlic 1 Clove (5 gm), split
  Natural swiss cheese 1 Pound, grated
  Dry white wine 1 1⁄4 Cup (20 tbs)
  Canned tomato sauce 8 Ounce
  Salt 1 Dash
  Pepper 1 Dash
  Cornstarch 2 Tablespoon
  French loaf/Italian bread 1
Directions

For fondue, use a fondue pot, deep baking dish with glazed interior, flameproof-glass saucepan, or crockery utensil.
Never use a metal pan.
Rub bottom and side of fondue pot with cut sides of garlic.
Place cheese, 1 cup wine, the tomato sauce, salt, and pepper in pot.
Cook over medium heat, stirring constantly, just until cheese melts.
Remove from heat.
(Do not cook longer, even though cheese and wine are not blended.) In small bowl, make a smooth paste of corn- starch and remaining wine.
With a wire whisk, mix the cornstarch mixture into the cheese mixture.
Return to medium heat; cook, stirring con- stantly, 2 to 3 minutes, or until fondue is creamy and as thick as medium white sauce.
To serve: Set fondue over low flame or candle warmer.
Cut bread in 1-inch cubes, for dipping into fondue.
Makes 12 servings.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer

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