Tomato And Cheese Swiss Fondue Recipes

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SWISS AND SUN-DRIED TOMATO FONDUE



Swiss and Sun-Dried Tomato Fondue image

For a more sophisticated take on fondue, try this version, made with dry white wine, Swiss cheese and sun-dried tomatoes.

Provided by My Food and Family

Categories     Meal Recipes

Time 25m

Yield 2 cups or 16 servings, 2 Tbsp. each

Number Of Ingredients 7

1 pkg. (8 oz.) KRAFT Shredded Swiss Cheese
2 Tbsp. flour
1 cup dry white wine
3/4 cup chopped sun-dried tomatoes
2 Tbsp. brandy (optional)
dash ground nutmeg
dash black pepper

Steps:

  • Toss cheese with flour; set aside.
  • Mix wine and tomatoes in medium saucepan; bring just to boil on medium heat. Reduce heat to low. Gradually add cheese mixture, stirring constantly and allowing cheese to melt before adding more cheese.
  • Bring just to boil, stirring constantly. Stir in brandy, nutmeg and pepper. Transfer to small heat-proof bowl or fondue pot placed over warming burner to serve. Serve as a dip with breadsticks.

Nutrition Facts : Calories 70, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 85 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 1 g, Protein 4 g

LE GRUYèRE AOP AND TOMATO FONDUE WITH PESTO CHEESE STRAWS



Le Gruyère AOP and tomato fondue with pesto cheese straws image

We take our Swiss fondue recipe to the next level by adding unctuous tomato into the mix and using tasty, flaky cheese straws for dipping.

Provided by GBC Kitchen

Categories     Main

Time 45m

Number Of Ingredients 15

2 garlic cloves
400g of passata
100ml of white wine
350g of Gruyère, grated
150g of Emmental
1 tbsp of cornflour, mixed with 2 tbsp water
1/2 tsp dried oregano
1/2 tsp dried basil
salt
pepper
1 sheet of puff pastry, (approx 320g)
2 tbsp of pesto
30g of Gruyère, finely grated
1 egg, beaten
salt

Steps:

  • Begin by making the cheese straws. Preheat an oven to 180°C/gas mark 4. Cut the pastry sheet in half and spread the pesto over one half. Grate over the Gruyère then carefully top with the other half of the pastry
  • Use a large knife to slice the pastry lengthways into 1cm strips. Take each strip and twist from both ends to create the straws. This is much easier to do with the pastry is cold, so place back in the fridge for 20 minutes if they become too soft to work with
  • Place on a greaseproof lined tray and bake for around 20 minutes, or until the straws are nice and crisp. Leave to cool then store in an airtight container until ready to serve
  • For the fondue, roughly grate the garlic cloves then rub around the inside of the fondue pot. Pour in the passata and white wine and light the burner underneath. If you don't have a fondue pot, you can cook this in a saucepan over a low heat
  • Once the passata comes to the boil, add a handful of cheese. Once melted, add the next handful and repeat until all melted
  • Add the cornflour paste to thicken slightly along with the dried herbs. Taste and season with salt and pepper
  • Keep on a low heat whilst you dip in the cheese straws plus any chunks of fresh bread or vegetables you'd like to use

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

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.

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

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

TOMATO FONDUE



Tomato Fondue image

Both they young and young at heart will gobble up this cheesy tomato fondue when served alongside hot dogs and bread cubes.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield about 1 cup.

Number Of Ingredients 8

1 garlic clove, halved
1/2 cup condensed tomato soup, undiluted
1-1/2 teaspoons ground mustard
1-1/2 teaspoons Worcestershire sauce
10 slices process American cheese (Velveeta), cubed
1/4 to 1/3 cup milk
1 package (16 ounces) miniature hot dogs or smoked sausage, warmed
Cubed French bread

Steps:

  • Rub garlic clove over the bottom and sides of a small fondue pot or a 1-1/2-qt. slow cooker; discard garlic and set fondue pot aside. , In a small saucepan, combine the tomato soup, mustard and Worcestershire sauce; heat through. Stir in cheese until melted. Stir in milk; heat through. , Transfer to prepared fondue pot and keep warm. Serve with hot dogs and bread cubes.

Nutrition Facts :

TOMATO CHEESE FONDUE



Tomato Cheese Fondue image

This fondue is like no other fondue recipe I have seen, my mom made it since I was a kid and we love it. Only 4 easy ingredients, tomato juice, onion soup mix, lemon juice and sharp cheddar cheese and 2 steps.

Provided by Margie99

Categories     Cheese

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 cup tomato juice
1 tablespoon lemon juice
1 (1 1/4 ounce) envelope onion soup mix
4 cups shredded sharp cheddar cheese

Steps:

  • Simmer the tomato juice, lemon and soup mix for about 10 minutes, stirring often.
  • Add the shredded cheese one handful at a time, melting between each handful.
  • When it is all melted you are done.
  • We always use bread but you could use veggies or meat.
  • It can be a bit salty so I think that is why bread works best.
  • Also if you use a brand name onion soup mix I think its less likely to be too salty.

CLASSIC SWISS THREE-CHEESE FONDUE



Classic Swiss Three-Cheese Fondue image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

1 garlic clove, peeled
1 cup dry white wine
1 tablespoon fresh lemon juice
8 ounces Gruyere cheese, rind trimmed and discarded, and shredded (about 2 1/2 cups)
8 ounces Emmentaler cheese, rind trimmed and discarded, and shredded (about 2 1/2 cups)
3 ounces Appenzeller cheese, cut into cubes (about 1/2 cup)
4 teaspoons cornstarch
1 tablespoon kirsch
A few gratings of fresh nutmeg
Freshly ground pepper, to taste

Steps:

  • What to dip: crusty mixed grain bread, French or Italian bread, cut into bite-sized cubes (leave a piece of crust on each cube); Cooked chicken breast, skin and bone removed, cut into bite-sized cubes; cooked garlic sausage or knockwurst, cut into bite-sized wedges; boiled new potatoes; asparagus spears, broccoli florets or cauliflower florets prepared for dipping.
  • Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic. Add the wine and lemon juice and bring to a bare simmer over medium heat.
  • In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch. A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another. The fondue can bubble gently, but do not boil. Stir in the kirsch and season with the nutmeg and pepper.
  • Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately with dipping ingredients

CHEESE AND TOMATO FONDUE



Cheese and Tomato Fondue image

Gruyere and domestic Swiss cheeses melt readily, blending with tomatoes in this tasty fondue. Serve with sliced baguettes.

Provided by CHICOMOM

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 40m

Yield 24

Number Of Ingredients 7

2 tablespoons butter
2 cloves garlic, pressed
½ teaspoon minced onion
3 small tomatoes, seeded and chopped
1 ½ cups dry white wine
1 pound Gruyere cheese, shredded
½ pound Swiss cheese, shredded

Steps:

  • In a fondue pot or double broiler over medium heat, melt the butter. Stir in the garlic and onion. Slowly cook and stir until the vegetables are soft.
  • Mix in the tomatoes and cook another 3 minutes. Pour in the wine. Continue stirring until the wine reaches a near boil. Remove from the heat and stir in Gruyere and Swiss cheeses until melted.

Nutrition Facts : Calories 137.5 calories, Carbohydrate 1.5 g, Cholesterol 31.9 mg, Fat 9.7 g, Fiber 0.1 g, Protein 8.3 g, SaturatedFat 5.8 g, Sodium 89.7 mg, Sugar 0.6 g

SWISS CHEESE AND TOMATO FONDUE



SWISS CHEESE AND TOMATO FONDUE image

Categories     Sauce     Cheese     Vegetarian     Quick & Easy     Buffet

Yield 4 Servings

Number Of Ingredients 8

1 clove of garlic; split
1 LB. of grated natural swiss cheese
1 1/4 cups of dry white wine
1 8oz. can of of tomato sauce
A dash of salt
A dash of pepper
2 TBSP. of cornstarch
1 long loaf of French or Italian bread

Steps:

  • Rub the bottom and sides of fondue pot with the cut garlic Place cheese, 1 cup of the wine, tomato sauce, salt and pepper in the pot Cook over medium heat, stirring constantly, until the cheese is melted Remove from the heat In a small bowl, make a smooth paste of cornstarch and remaining wine Using a wire whisk, mix the cornstarch mix with the cheese mix Return to medium heat and cook, stirring constantly for 2-3 minutes or until creamy Cut bread into 1 inch cubes and set fondue over low flame or candle warmer

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