Aged Cheddar Fondue With Grilled Tomatoes Bacon And Onions Recipes

TOMATO CHEDDAR FONDUE

Tomato Cheddar Fondue image

In addition to shrimp, I serve this cheesy fondue with French bread cubes. Every bite tastes like a little gourmet grilled cheese sandwich. -Roberta Rotelle, Honey Brook, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 3-1/2 cups.

Number Of Ingredients 9

Ingredients

1 garlic clove, halved
6 medium tomatoes, seeded and diced
2/3 cup dry white wine
6 tablespoons butter, cubed
1-1/2 teaspoons dried basil
Dash cayenne pepper
2 cups shredded cheddar cheese
1 tablespoon all-purpose flour
Cubed French bread and cooked shrimp

Steps:

Rub garlic clove over the bottom and sides of a fondue pot; discard garlic and set pot aside. , In a large saucepan, combine the tomatoes, wine, butter, basil and cayenne; bring to a simmer over medium-low heat. Reduce heat to low. Toss cheese with flour; gradually add to tomato mixture, stirring after each addition until cheese is melted., Transfer to prepared fondue pot and keep warm. Serve with bread cubes and shrimp.

Nutrition Facts : Calories 118 calories, Fat 10g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 135mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

AGED CHEDDAR FONDUE WITH GRILLED TOMATOES, BACON AND ONIONS

Aged Cheddar Fondue with Grilled Tomatoes, Bacon and Onions image

Provided by Amy Thielen

Categories appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 pint cherry tomatoes
8 ounces slab bacon, cubed
1 large Vidalia onion, cubed
1/2 loaf ciabatta bread (about 8 ounces), cubed
Olive oil, for tossing with skewer ingredients
Salt
Lots of freshly ground black pepper
4 ounces aged Cheddar
6 teaspoons cornstarch
10 ounces Gruyere
2 tablespoons butter
2 cloves garlic, minced
1 cup dry white wine
2 tablespoons sherry wine
Pinch of nutmeg

Steps:

Heat a grill on medium-high heat.
Toss the cherry tomatoes, slab bacon, onions and bread cubes separately with a bit of oil, salt and pepper, and thread them on their own skewers so that they can cook at their own rate. You will have multiple skewers of each.
Grill the skewers over medium-high heat until lightly charred; keep warm while you make the fondue.
Shred the Cheddar and toss with 2 teaspoons of the cornstarch. Separately, shred the Gruyere and toss with the remaining 4 teaspoons cornstarch.
In a medium heatproof saucepan, heat the butter over medium heat. (You can easily cook this over a campfire or on a camp grill as well.) When the butter melts, add the garlic and let it sizzle for 30 seconds. Add the white wine and bring to a simmer. Add the Gruyere and whisk until smooth. Add the Cheddar and whisk until smooth and no lumps of cheese remain. Heat until the cheese bubbles slightly at the edges. Remove from the heat and stir in the sherry, lots of black pepper and the nutmeg.
Serve with the skewers of tomatoes, onions, bacon and bread for dipping.

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