Rating: 3.5 stars
16 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2
  • 16 Ratings

Dunk bread cubes or veggies in this gooey Swiss fondue recipe for a delightful throwback appetizer. For a twist on this simple Swiss cheese fondue recipe, try making it with Gruyere or Emmentaler instead.

Source: Better Homes and Gardens

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Recipe Summary

total:
50 mins
Yield:
3-1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Let shredded cheeses stand at room temperature for 30 minutes. Toss cheeses with flour; set aside.

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  • Meanwhile, to toast the bread cubes, place on a baking sheet and bake in a 350 degreee F oven for 5 to 7 minutes or until crisp and toasted; set aside. To precook broccoli or cauliflower, in a saucepan bring a small amount of water to boiling; add florets. Simmer, covered, about 3 minutes or until crisp-tender. Drain and rinse with cold water; set aside.

  • In a large saucepan heat wine over medium heat until small bubbles rise to the surface. Just before wine boils, reduce heat to low and stir in the cheese mixture, a little at a time, stirring constantly and making sure cheese is melted before adding more. Stir until the mixture bubbles gently.

  • Stir in milk, kirsch, nutmeg, and white pepper. Transfer cheese mixture to a fondue pot. Keep mixture bubbling gently over a fondue burner. (If mixture becomes too thick, stir in a little more milk.) If desired, sprinkle with paprika. Serve with toasted bread cubes and/or florets.

  • Makes 3-1/2 cups fondue (12 appetizer servings)

Nutrition Facts

287 calories; fat 15g; cholesterol 48mg; saturated fat 9g; carbohydrates 16g; insoluble fiber 1g; protein 16g; vitamin a 485.9IU; sodium 299mg; calcium 494.7mg; iron 0.9mg.
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