Swiss And Sun Dried Tomato Fondue Recipes

HAVARTI-CHEDDAR FONDUE

Havarti-Cheddar Fondue image

Dip into fun with a quick, foolproof double cheese fondue flavored with sun-dried tomatoes and green onions.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 30m

Yield 20

Number Of Ingredients 9

Ingredients

1 1/2 cups shredded Havarti cheese (6 ounces)
1 cup shredded sharp Cheddar cheese (4 ounces)
2 tablespoons Gold Medal™ all-purpose flour
1/2 cup Progresso™ chicken broth (from 32-ounce carton)
1/3 cup milk
1/2 cup sliced drained sun-dried tomatoes in oil
4 medium green onions, sliced ( 1/4 cup)
Crisp breadsticks, if desired
Cut-up fresh vegetables, if desired

Steps:

In resealable food-storage plastic bag, mix cheeses and flour. Shake until cheese is coated with flour. In fondue pot, heat broth and milk just to a simmer over warm/simmer setting.
Add cheese mixture, about 1 cup at a time, stirring with wire whisk until melted. Cook over warm/simmer setting, stirring constantly, until slightly thickened. Stir in tomatoes and onions.
Keep warm over warm/simmer setting. Serve with breadsticks and vegetables.

Nutrition Facts : Calories 70, Carbohydrate 2 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 0 g

TOMATO AND CHEESE SWISS FONDUE

Tomato and Cheese Swiss Fondue image

Make and share this Tomato and Cheese Swiss Fondue recipe from Food.com.

Provided by littleturtle

Categories One Dish Meal

Time 40m

Yield 6-7 serving(s)

Number Of Ingredients 14

Ingredients

1 3/4 cups tomato juice
2 garlic cloves
16 ounces swiss cheese (4 cups) or 16 ounces gruyere cheese, shredded (4 cups)
1/4 cup tomato juice
3 tablespoons cornstarch
1/2 teaspoon Worcestershire sauce (Use vegetarian Worcestershire to make this recipe vegetarian.)
3/4 teaspoon salt
1/2 teaspoon dried basil or 1 1/2 teaspoons fresh basil
1/4 teaspoon white pepper
1/4 teaspoon dry mustard
1/4 teaspoon ground nutmeg
1/2 loaf French bread or 1/2 loaf focaccia bread, cubed
2 small red potatoes, steamed & quartered (cooked) or 12 ounces diced ham (cooked)
9 ounces tortellini, prepared (spinach, cheese, mushroom, whatever kind you like)

Steps:

In a saucepan (if using a fondue pot) or the top of double boiler, heat 1 3/4 cups tomato juice with garlic until very hot.
Place over boiling water (either in the bottom of the double boiler or in your fondue pot).
Add cheese, a small amount at a time stirring constantly until cheese is melted.
Combine cornstarch, Worcestershire sauce, and seasonings with 1/4 cup tomato juice; stir into cheese mixture.
Continue stirring until smooth; if the fondue becomes too thick, add more tomato juice.
For Vegetarian omit ham or any meat tortellini for serving.

Nutrition Facts : Calories 595.6, Fat 25.4, SaturatedFat 15.3, Cholesterol 87.5, Sodium 1040, Carbohydrate 60.5, Fiber 3.4, Sugar 5, Protein 31.3

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