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Swiss Tomato Fondue

Pamela.Waterman's picture
Ingredients
  Canned diced tomatoes 29 Ounce (Well Drained)
  Cornstarch 2 Tablespoon
  White wine 1⁄2 Cup (8 tbs)
  Dried basil 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Swiss cheese 3⁄4 Pound, cubed
Directions

In a medium saucepan, heat the tomatoes on medium high until boiling. Turn heat to medium. In a measuring cup, stir cornstarch into wine until dissolved. Add wine mixture, basil and salt to tomatoes; cook for 2 minutes. Turn heat to medium low. Add cheese cubes a few at a time, stirring constantly, until all cheese is melted, about 5 minutes. Transfer to fondue pot and keep warm for dipping.

Recipe excerpted from the book The Braces Cookbook 2 by Pamela Waterman. To purchase this book, please visit: Bracescookbook.Com

Recipe Summary

Cuisine: 
European
Ingredient: 
Tomato
Servings: 
4
Story
Ten minutes is all it takes to whip up this creamy, not-tao-rich fondue. Serve it in a fondue pot and let guests dip the traditional long forks with chunks of French bread, crusts removed. The longer this mixture simmers in the pot, the more it creates the classic "croustade" layer at the bottom-some people vie for a spoonful of this golden prize. If you actually have leftovers, use the fondue as a soft spread on buttery crackers or pita bread for a quick and flavorful snack.

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