Cheese Fondue With Roasted Vegetable Dippers Recipes

FOUR CHEESE FONDUE WITH ASSORTED DIPPERS

Four Cheese Fondue with Assorted Dippers image

Provided by Valerie Bertinelli

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

6 ounces freshly grated Emmental cheese
4 ounces freshly grated Havarti cheese
4 ounces freshly grated Monterey Jack cheese
2 ounces freshly grated Parmigiano-Reggiano
2 tablespoons cornstarch
1 cup dry and crisp white wine
3 tablespoons fresh lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
Pinch of freshly grated nutmeg
Kosher salt
Assorted dippers, such as bread cubes, cherry tomatoes, cubed apple, sliced fennel and roasted vegetables

Steps:

Add the cheeses and cornstarch to a medium-size bowl. Using clean hands, toss the cheese with cornstarch to combine.
Add the wine, lemon juice, mustard, garlic powder and a pinch of nutmeg to a fondue pot or a heavy bottom ceramic saucepan. Whisk to combine and bring to a simmer over medium-low heat. Gradually add the cheeses in cup-size increments, being sure to let the cheese completely melt before adding more. Avoid over-stirring, as it could make the fondue stringy. Add salt to taste.
Keep warm in a fondue pot and serve immediately. Use fondue forks or wooden skewers to dip dippers into fondue.

CHEESE FONDUE WITH ROASTED VEGETABLE DIPPERS

Cheese Fondue With Roasted Vegetable Dippers image

Serve this flavorful three cheese dip with bread and a variety of vegetables - an elegant appetizer.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 30m

Yield 12

Number Of Ingredients 13

Ingredients

2 cups fresh cauliflower florets
1 medium green bell pepper, cut into 1 1/2-inch pieces
1 medium red bell pepper, cut into 1 1/2-inch pieces
1 medium yellow summer squash, cut into 1/2-inch slices
1 package (8 oz) fresh whole mushrooms
2 cups French bread cubes
1 tablespoon olive oil
4 oz Havarti cheese, shredded (1 cup)
1 cup shredded sharp Cheddar cheese (4 oz)
1 cup shredded American cheese (4 oz)
2 tablespoons all-purpose flour
1 cup dry white wine
1/4 teaspoon garlic powder

Steps:

Heat oven to 450°F. In large bowl, toss dippers with oil to coat evenly; arrange in ungreased 15x10x1-inch pan. Bake 15 to 20 minutes or until vegetables are crisp-tender and bread cubes are toasted.
In medium bowl, toss cheeses and flour to mix. Place wine in 2-quart saucepan; cook over medium heat about 1 minute or until very hot. DO NOT BOIL. Add cheese mixture 1/2 cup at a time, stirring each time until melted. Cook until very warm. Pour into fondue pot. Stir in garlic powder. Keep warm over medium-low heat.
To serve, skewer roasted vegetables and bread cubes with fondue forks to be dipped into warm cheese.

Nutrition Facts : Calories 170, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 2 g, TransFat 0 g

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