SWISS AND SUN-DRIED TOMATO FONDUE
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
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
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
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
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
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
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
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
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
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
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
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
Provided by Food Network
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
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
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
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
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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