Best Fondue Bread Recipes

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CHEESE FONDUE BREAD BOAT RECIPE BY TASTY



Cheese Fondue Bread Boat Recipe by Tasty image

Here's what you need: sourdough bread, butter, garlic, cream cheese, shredded cheddar cheese, mozzarella cheese, milk, salt, pepper, egg yolks

Provided by Evelyn Liu

Categories     Snacks

Yield 6 servings

Number Of Ingredients 10

1 loaf sourdough bread
⅓ cup butter, melted
3 teaspoons garlic, crushed, divided
180 g cream cheese
½ cup shredded cheddar cheese
½ cup mozzarella cheese
½ cup milk
¼ teaspoon salt
¼ teaspoon pepper
2 egg yolks, beaten

Steps:

  • Preheat the oven to 350°F (180°C).
  • Cut off the top of the bread. Use a bread knife to cut around the inside of the bread and scoop the center out.
  • Cut the center and top of the bread into bite-sized cubes.
  • Mix two teaspoons of crushed garlic into the melted butter. Brush the garlic butter on the bottom and the inside walls of the bread boat.
  • Dip all the bread cubes in the remaining garlic butter, set aside.
  • Combine the cream cheese, cheddar, mozzarella, milk, remaining teaspoon of crushed garlic, salt, and pepper in a medium bowl.
  • Pour the cheese mixture into the bread boat.
  • Brush the top of the cheese mixture with egg yolk.
  • Place the bread boat and the bread cubes on a baking sheet.
  • Bake for 15 minutes, remove the croutons, and continue baking the bread boat for another 15 minutes, or until the cheese is melted and a golden brown crust is formed.
  • Enjoy!

Nutrition Facts : Calories 442 calories, Carbohydrate 30 grams, Fat 28 grams, Fiber 1 gram, Protein 15 grams, Sugar 4 grams

SMOKED CHEESE AND BEER FONDUE WITH BEER-SIMMERED BRATWURST, GRILLED BACON, MUSHROOMS AND RYE BREAD



Smoked Cheese and Beer Fondue with Beer-Simmered Bratwurst, Grilled Bacon, Mushrooms and Rye Bread image

Provided by Bobby Flay

Time 1h35m

Yield 6 servings

Number Of Ingredients 25

10 ounces sharp white Cheddar, shredded (about 2 1/2 cups)
6 ounces Gruyere, shredded (about 2 cups)
2 ounces smoked Gruyere or Swiss, shredded
Scant tablespoon cornstarch
1 cup strained cooking liquid from Beer-Simmered Bratwursts, recipe follows
2 tablespoons spicy brown mustard, plus more for serving
A few drops hot sauce
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound slab bacon, rind removed, sliced about 1-inch thick
1 pound cremini mushrooms, caps only
1/3 tablespoon canola oil
Six to eight 2-inch-thick slices high-quality German rye bread
Beer-Simmered Bratwurst, recipe follows
Sweet and hot German mustards, for serving
Sweet and hot German mustards, for serving
6 cups German light ale
1 tablespoon caraway seeds
1 tablespoon coriander seeds
1 tablespoon mustard seeds
3 large onions, unpeeled, roughly chopped
2 whole cloves garlic, smashed
One 3-inch piece fresh ginger, peeled and chopped
3 pounds precooked bratwurst, pricked with a fork
2 tablespoons canola oil

Steps:

  • Preheat a grill for direct grilling. If using charcoal, arrange it so that you have areas of medium-high and low to medium-low heat.
  • Combine the cheeses in a large bowl and toss with the cornstarch. Bring the brat cooking liquid to a simmer in a medium saucepan over the higher heat. Add the cheese, a few handfuls at a time, and stir in a figure eight motion with a wooden spoon until smooth. Whisk in the 2 tablespoons spicy brown mustard and hot sauce and season with salt and pepper if needed. Transfer to a fondue pot and keep warm.
  • Place a drip pan under the lower heat side of the grill and put the bacon on the grill. Cook until nicely charred on both sides and cooked through, about 5 minutes per side. Transfer to a platter or cutting board.
  • Toss the mushroom caps with some of the canola oil and season with salt and pepper. Transfer the mushroom caps to a grill basket and cook over the higher heat side, tossing occasionally, until cooked through, about 10 minutes. Transfer to a serving bowl.
  • Brush the rye bread on both sides with canola oil and season with salt and pepper. Grill the bread over the higher heat side until toasted and slightly charred, 3 to 4 minutes per side. Transfer to a platter or cutting board.
  • Cut the bacon, rye bread and Beer-Simmered Bratwurst into chunks. Serve alongside the fondue with the mushrooms and the mustards.
  • Preheat the grill for direct grilling, high heat.
  • Combine the beer, caraway, coriander, mustard seeds, onions, garlic and ginger in a large stockpot. Then, add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages until half-cooked, about 5 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 30 minutes. Transfer the brats to a platter or cutting board and strain the liquid into a bowl, discard the solids. Reserve the liquid for the fondue.
  • Brush the sausages with canola oil and grill until the casings are crisp and golden brown and the sausages are cooked through, 4 to 6 minutes per side. Keep warm until serving.

CHOCOLATE FONDUE BANANA BREAD BOAT RECIPE BY TASTY



Chocolate Fondue Banana Bread Boat Recipe by Tasty image

Here's what you need: bananas, vegetable oil, egg, sugar, vanilla extract, flour, baking powder, baking soda, salt, cinnamon, semi sweet chocolate, heavy cream, milk, vanilla extract, bananas, strawberries

Provided by Julie Klink

Categories     Snacks

Yield 10 servings

Number Of Ingredients 16

4 bananas, as ripe as possible
4 tablespoons vegetable oil
1 egg
½ cup sugar
1 teaspoon vanilla extract
1 ½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
12 oz semi sweet chocolate, chopped
6 tablespoons heavy cream
6 tablespoons milk
1 teaspoon vanilla extract
2 bananas, sliced, to serve
12 strawberries, to serve

Steps:

  • Preheat oven to 350˚F (180˚C).
  • In a large bowl, mash the bananas with a fork.
  • Add in the oil, egg, sugar, and vanilla. Stir until combined.
  • Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined.
  • Pour the banana bread batter into a greased loaf pan.
  • Bake for 45-55 minutes, or until a toothpick comes out clean.
  • In a small saucepan, combine the cream, milk and chocolate, and melt over low heat.
  • Add the vanilla and stir to combine. Remove from heat, and cover with a lid.
  • Let the banana bread cool in the pan for 30 minutes, then remove from the loaf pan and place on a serving dish.
  • Using a knife cut a rectangle out of the top center of the loaf, leaving a 2- to 3-inch (5 cm to 7cm) perimeter of banana bread, making sure to not slice through the bread. Cut the rectangle into 2-inch (5-cm) slices. Gently pull out each slice one at a time. Press the crumbs into the base of the cut out bread.
  • Reheat the chocolate if needed then pour the chocolate into the banana bread boat.
  • Place sliced bananas, strawberries, and the inside of the banana bread around the fondue boat.
  • Enjoy!

Nutrition Facts : Calories 447 calories, Carbohydrate 61 grams, Fat 24 grams, Fiber 5 grams, Protein 6 grams, Sugar 34 grams

TOASTED MARSHMALLOW, CHARRED BREAD, AND BANANA STICKS WITH CHOCOLATE FONDUE



Toasted Marshmallow, Charred Bread, and Banana Sticks with Chocolate Fondue image

This campfire dessert is a take on chocolate-covered bananas and roasted marshmallows. Charred bread adds a crunchy component.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 25m

Yield Makes 8

Number Of Ingredients 6

8 ounces bittersweet chocolate, chopped (1 1/2 cups)
1 cup heavy cream
3 tablespoons bourbon (optional)
2 rolls Skillet Bread, cut into 1 1/2-inch cubes
4 ripe but firm bananas, cut into 1 1/2-inch-thick pieces
1 bag (10 ounces) marshmallows

Steps:

  • Make the chocolate fondue: Place chocolate in a heatproof bowl. Bring cream to a simmer in a medium saucepan set over a campfire or on a medium-high grill; pour over chocolate. Let stand for 5 minutes. Whisk until smooth. Whisk in bourbon.
  • Make the skewers: Thread bread, bananas, and marshmallows onto 8 skewers. Toast over campfire. Serve with chocolate fondue for dipping.

CLAM FONDUE IN A BREAD BOWL



Clam Fondue in a Bread Bowl image

This savory seafood dip is baked right in the bread bowl and is served hot. I usually buy a sourdough bread bowl, but French tastes really good, too. -Laurel Leslie, Sonora, California

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 3-1/2 cups.

Number Of Ingredients 9

3 cans (6-1/2 ounces each) minced clams
2 packages (8 ounces each) cream cheese, cubed
1 tablespoon minced fresh parsley
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons minced chives
1/2 teaspoon salt
6 drops hot pepper sauce
2 round loaves (1 pound each) sourdough bread

Steps:

  • Drain two cans of clams and discard liquid. Drain remaining can, reserving the liquid. In a food processor, combine the clams, cream cheese, parsley, lemon juice, Worcestershire sauce, chives, salt, hot pepper sauce and reserved clam juice; cover and process until smooth., Cut the top fourth off one loaf of bread; carefully hollow out loaf, leaving a 1-in. shell. Set removed bread aside. Fill shell with clam mixture; replace top. Wrap tightly in heavy-duty foil; place on a baking sheet. Bake at 350° for 40-45 minutes., Meanwhile, cut reserved bread and the second loaf into cubes. Wrap in heavy-duty foil; place in oven during the last 15 minutes of baking. Unwrap bread bowl and remove top. Serve with bread cubes.

Nutrition Facts :

POTLUCK BREAD POT FONDUE



Potluck Bread Pot Fondue image

Take this fun fondue to a buffet or potluck and you'll be the toast of the gathering. Folks always ask for the recipe. -Terry Ann Christensen, Roy, Utah

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield 4 cups.

Number Of Ingredients 9

2 cups shredded cheddar cheese
1-1/2 cups sour cream
6 ounces cream cheese, softened
1/4 pound chopped fully cooked ham
1/2 cup finely chopped green onion
1 can (4 ounces) chopped green chilies
1 teaspoon Worcestershire sauce
1 round loaf (1 pound) Italian bread
Assorted fresh vegetables or tortilla chips

Steps:

  • In a bowl, combine the first three ingredients. Stir in the ham, onions, chilies and Worcestershire sauce; set aside. , Cut top fourth off loaf of bread; carefully hollow out top and bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. Spoon ham mixture into the bottom shell, mounding slightly. Replace top; wrap tightly with a double layer of heavy-duty foil. Bake at 350° for 1 to 1-1/2 hours. Stir before serving. Serve with reserved bread cubes, vegetables, crackers or tortilla chips.

Nutrition Facts : Calories 102 calories, Fat 6g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 200mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

BREAD BOWL FONDUE



Bread Bowl Fondue image

Veggies and toasted bread cubes make the perfect dippers for this thick, rich ham and cheese dip from June Mullins of Livonia, Missouri.

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield 5 cups.

Number Of Ingredients 11

1 round loaf (1 pound) unsliced bread
8 ounces process cheese (Velveeta), cubed
2 cups sour cream
1 package (8 ounces) cream cheese, softened
1 cup diced fully cooked ham
1/2 cup chopped green onions
1 can (4 ounces) chopped green chilies
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
Assorted fresh vegetables

Steps:

  • Cut the top fourth off the loaf of bread; set top aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside., In a large bowl, combine the process cheese, sour cream and cream cheese. Stir in the ham, green onions, chilies and Worcestershire sauce. Spoon into bread shell; replace top. Wrap tightly in heavy-duty foil and place on a baking sheet. Bake at 350° for 60-70 minutes or until the filling is heated through. , Meanwhile, toss reserved bread cubes with oil and butter. Place on an ungreased 15x10x1-in. baking pan. Bake for 10-15 minutes or until golden brown, stirring occasionally. , Unwrap loaf and remove bread top; stir filling. Serve with vegetables and toasted bread cubes.

Nutrition Facts :

CLASSIC CHEESE FONDUE WITH FRENCH BREAD



Classic Cheese Fondue with French Bread image

In the 70's it was the rage to have fondue parties. This is the classic Cheese Fondue that I have used since then. Whether it is for a meal or as a dip this is an easy recipe.

Provided by Marsha Gardner

Categories     Other Main Dishes

Number Of Ingredients 10

2 clove garlic
2 c dry white wine
1 tsp lemon juice, fresh
2 lb gruyere cheese or half emmentaler a gruyere cheese
1/4 c kirsch (strong cherry-flavored liqueur)
1 Tbsp cornstarch
dash(es) freshly grated nutmeg
pinch freshly ground white pepper
pinch paprika, sweet mild
french bread, cubed

Steps:

  • 1. Rub the inside of the fondue pot with one clove of garlic and then discard.
  • 2. Cook wine and lemon juice int pot until very hot. Add garlic clove speared with a toothpick (it will make removing it easier). Decrease heat and stir in cheese, cooking until melted.
  • 3. In a separate bowl, blend kirsch with cornstarch, nutmeg, white pepper and paprika; stir into cheese until smooth. Keep on low heat and do not boil.
  • 4. Remove garlic clove and serve with French bread.

BREAD POT FONDUE



Bread Pot Fondue image

This is a yummy appetizer. Creamy, cheesy and spicy - a variety of flavors are blended throughout. A real treat for your palate. Easy to put together, and well worth the time in the oven. You can bake the scooped out pieces of bread and use them for dipping. I usually buy an extra loaf of bread, just for dipping.

Provided by FRANNYJ

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

Time 1h30m

Yield 32

Number Of Ingredients 10

1 (1 pound) loaf round bread
1 (8 ounce) package shredded Cheddar cheese
2 (3 ounce) packages cream cheese
1 ½ cups sour cream
1 cup cooked ham, diced
½ cup chopped green onions
1 (4 ounce) can diced green chile peppers
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Cut a circle in the top of the bread. Remove top, and set aside. Hollow out the loaf, reserving removed bread for dipping.
  • In a medium bowl, mix the Cheddar cheese, cream cheese, sour cream, ham, green onions, green chile peppers, and Worcestershire sauce. Spoon into the bread bowl, and replace the top. Wrap loaf tightly in foil, and place on a baking sheet.
  • Bake until cheese is melted and bubbly, about 1 hour.
  • Meanwhile, cut reserved bread into small pieces. Toss with oil and melted butter, and place on the baking sheet. Toast in oven until golden brown, about 10 to 15 minutes.

Nutrition Facts : Calories 130 calories, Carbohydrate 8.2 g, Cholesterol 21.3 mg, Fat 8.9 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 4.8 g, Sodium 261.3 mg, Sugar 0.8 g

MONKEY BREAD BRIE FONDUE RECIPE BY TASTY



Monkey Bread Brie Fondue Recipe by Tasty image

Here's what you need: unsalted butter, medium white onion, pizza dough, bacon, unsalted butter, brie cheese, fresh chive, broccoli floret, baby potato, mushroom

Provided by Rie McClenny

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
1 medium white onion, thinly sliced
26 oz pizza dough
½ cup bacon, chopped
4 tablespoons unsalted butter, 1/2 stick, melted
8 oz brie cheese, 1 wheel
1 fresh chive, chopped, for garnish
broccoli floret, steamed, for serving
1.5 lb baby potato, boiled, halved, for serving
mushroom, sauteed, for serving

Steps:

  • Preheat the oven to 400˚F (200˚C). Prepare a 9-inch (22 cm) round cake pan with a 3½- inch (8 cm) ramekin in the center and set nearby.
  • Melt the butter in a large pan over medium-low heat. Add the onion and sauté until caramelized, stirring occasionally for about 15 minutes. Remove the pan from the heat.
  • Take a golf ball-sized piece of pizza dough and flatten it out with your fingers. Stuff the dough with about a teaspoon of caramelized onions and cooked bacon. Close the dough ball by pinching at the seam and roll into a ball in your hands. Repeat with the remaining dough and fillings.
  • Dip each stuffed ball in the melted butter. Place the stuffed balls in the prepared cake pan, stacking them around the ramekin.
  • Bake for 30 minutes, or until golden brown. Remove from the oven and reduce the oven temperature to 350˚F (180°C). Remove the ramekin with tongs (it will be hot!).
  • Place the wheel of brie in the center. Return the pan to the oven for 10 minutes more, or until the brie is soft.
  • Brush the monkey bread with more melted butter and sprinkle the bread and cheese with chives. Serve with vegetables like broccoli, potatoes, and mushrooms for dipping.
  • Enjoy!

Nutrition Facts : Calories 704 calories, Carbohydrate 81 grams, Fat 31 grams, Fiber 4 grams, Protein 23 grams, Sugar 6 grams

BREAD POT FONDUE



Bread Pot Fondue image

Our area is famous for its sourdough bread, and this is my favorite way to serve it. The fondue is fun to prepare and even more fun to serve. It works well for any occasion-plain or fancy. Sometimes we even have it for dinner! -Katie Dreibelbis, Santa Clara, California

Provided by Taste of Home

Categories     Appetizers

Time 1h40m

Yield 5 cups.

Number Of Ingredients 12

1 round loaf bread (1-1/2 pounds, 8 to 10 inches in diameter)
FILLING:
2 cups shredded sharp cheddar cheese
6 ounces cream cheese, softened
1-1/2 cups sour cream
1 cup (5 ounces) diced cooked ham
1/2 cup chopped green onions
1 can (4 ounces) chopped green chilies, drained
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
Assorted fresh vegetables

Steps:

  • Slice off top of bread loaf, reserving top. Carefully hollow out inside of loaf with small sharp knife, leaving 1/2-in. shell. Cut the removed bread into 1-in. cubes (about 4 cups); set aside. , For filling, combine the cheeses and sour cream in bowl; stir in ham, green onions, chilies and Worcestershire sauce. Spoon into hollowed loaf; replace top. Wrap tightly with several layers of heavy-duty aluminum foil; place on a baking sheet. , Bake at 350° for 1 hour 10 minutes or until filling is heated through. Meanwhile, combine the bread cubes, oil and melted butter. Arrange on a separate baking sheet. Bake at 350° for 10-15 minutes or until golden brown, turning occasionally. Unwrap and transfer to platter. Remove top from bread; stir filling and serve with toasted cubes and vegetables.

Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 166mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

GOUDA & BEER FONDUE BREAD BOWL RECIPE - (4.6/5)



Gouda & Beer Fondue Bread Bowl Recipe - (4.6/5) image

Provided by jenlin

Number Of Ingredients 11

1 1/2 pound round loaf crusty bread
8 ounces Gouda cheese, shredded
8 ounces Swiss Emmentaler cheese, shredded
2 tablespoons cornstarch
1 (12-ounce) bottle lager beer
2 tablespoons fresh lemon juice, divided
1 teaspoon Dijon mustard
Kosher salt
1 clove garlic, split
2 apples, cut into wedges
2 ripe pears, cut into wedges

Steps:

  • Preheat oven to 350°F. To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping. Place the bread bowl on a baking sheet and place in the oven until it is heated through and golden on the inside, about 30 minutes. Meanwhile, combine the Gouda and Emmentaler cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated. Combine the beer and 1 tablespoon of the lemon juice in a medium nonreactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard and the remaining 1 tablespoon lemon juice. Season with salt. Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the inside all over with the cut sides of the garlic clove. Pour the hot fondue into the warm bread bowl. Serve with apples, pears and reserved bread cubes .

BREAD POT FONDUE



Bread Pot Fondue image

This is an old recipe I have made forever and my daughters favorite. I am putting this here for safe keeping so she can copy off from here.

Provided by CIndytc

Categories     Easy

Time P1DT20m

Yield 1 loaf

Number Of Ingredients 8

1 round loaf Italian bread, unsliced (8 to 10 inches)
2 cups sharp cheddar cheese, shredded
2 (3 ounce) packages cream cheese, softened
1 1/2 cups sour cream
1 cup ham, diced
1/2 cup green onion, chopped
1 (3 ounce) can mild green chilies, drained & chopped
1 teaspoon Worcestershire sauce

Steps:

  • Preaheat oven 350 degrees.
  • Slice off top of bread; reserve hollow-out insides; leaving 1/2 inch shell.
  • Cut removed bread into cubes; Place bread cubes on cookie sheet and spray with pam, bake cubes until golden brown, stirring occasionally; Set aside.
  • Combine cheddar cheese, cream cheese and sour cream in bowl.
  • Stir in ham, green onions, chilies and Worcestershire.
  • Spoon into bread shell.
  • Tightly wrap loaf with a couple layers of foil.
  • Set on cookie sheet.
  • Bake for 1 hour or until filling is heated through and cheese is melted.
  • Unwrap & transfer to platter.
  • Remove top of bread.
  • Stir filling before serving.
  • Use toasted cubes for dipping as well as raw vegetables.
  • If the shell is left, toast slices in oven, excellent for a snack!

Nutrition Facts : Calories 3509.8, Fat 222.6, SaturatedFat 133.9, Cholesterol 576.2, Sodium 5807.8, Carbohydrate 258.1, Fiber 14.7, Sugar 10.2, Protein 121.6

SWISS FONDUE BREAD



Swiss Fondue Bread image

This is great if you like the taste of fondue, but don't have a fondue pot! Very tasty appetizer. If you want to give this some more zing, just add about 1/8 t. of your favorite dried spice (dill, basil, oregano, cayenne, garlic, etc.) to the cheese mixture.

Provided by JackieOhNo

Categories     Breads

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1/3 cup mayonnaise
1/4 cup dry white wine
2 tablespoons scallions, rings
2 tablespoons Dijon mustard
2 cups shredded swiss cheese
1 loaf French bread (about 1 lb.) or 1 loaf Italian bread, cut in half lengthwise (about 1 lb.)

Steps:

  • Preheat the oven to broil.
  • In medium bowl, combine mayonnaise, wine, scallion and mustard and mix well. Stir in the Swiss cheese.
  • Place the 2 halves of bread, cut side up, under the broiler and toast lightly. Remove from oven and spread the cheese mixture evenly over each half. Return to the oven for 3-5 minutes or until the cheese is brown and bubbly. Slice bread and serve.

GOAT CHEESE FONDUE ON COUNTRY-STYLE BREAD



Goat Cheese Fondue on Country-Style Bread image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 10

3 small crottins de Chavignol, or about 7 ounces Montrachet cheese
3 1/2 pounds Gruyere or Swiss cheese
1/4 cup, plus 1 tablespoon dry white wine, such as Chablis or Macon
1 clove garlic
1 1/2 tablespoons unsalted butter
1 1/2 teaspoons strong Dijon mustard
2 tablespoons Marc de Bourgogne, Grappa or Cognac
6 thick slices country-style bread
6 sprigs fresh savory or thyme
Freshly ground white pepper

Steps:

  • Using a paring knife, trim away any mold from the goat cheese and coarsely chop. Shred the Gruyere cheese. Place the wine and garlic in a small, heavy saucepan. Bring to a boil over low heat and allow to reduce by half. Add the goat cheese and let melt over low heat, stirring with a wooden spoon. Remove the garlic. Add the Gruyere and butter and stir over low heat until the cheese are melted and well blended. Remove from the heat and stir in the mustard and Marc. Preheat the broiler. A few minutes before serving, place the bread slices on a baking sheet and toast. Remove from the oven and immediately spread each slice with warm fondue. Garnish with a sprig of fresh savory or thyme and top with a grind of fresh pepper.

CHOCOLATE FONDUE BREAD BOAT RECIPE BY TASTY



Chocolate Fondue Bread Boat Recipe by Tasty image

Here's what you need: bread, butter, sugar, cinnamon, dark chocolate, milk chocolate, white chocolate, heavy cream

Provided by Pierce Abernathy

Categories     Desserts

Time 30m

Yield 12 servings

Number Of Ingredients 8

1 large loaf bread
4 tablespoons butter
3 tablespoons sugar
½ teaspoon cinnamon
10 oz dark chocolate
10 oz milk chocolate
10 oz white chocolate
3 ¼ cups heavy cream, divided

Steps:

  • Preheat oven to 350˚F (180˚C).
  • On a large cutting board cut out 3 evenly spaced squares roughly half the width and ⅙ the length of the bread loaf.
  • Take the 3 bread cut outs and slice them into 6 strips each.
  • On a parchment paper-lined baking sheet place bread and cut out bread strips.
  • Combine butter and sugar and brush onto loaf.
  • Add cinnamon to the sugar butter mixture and brush onto strips.
  • Bake for 25 minutes removing the cinnamon toast strips after 10 minutes.
  • In a small saucepan combine dark chocolate and 1 ¼ cup (295 ml) heavy cream and stir until fully incorporated.
  • In a small saucepan combine milk chocolate and 1 cup heavy (235 ml) cream and stir until fully incorporated.
  • In a small saucepan combine white chocolate and remaining heavy cream and stir until fully incorporated.
  • Place loaf on serving tray and fill each hole with one of the three fondues.
  • Enjoy!

Nutrition Facts : Calories 622 calories, Carbohydrate 43 grams, Fat 53 grams, Fiber 2 grams, Protein 7 grams, Sugar 39 grams

GOUDA-AND-BEER FONDUE BREAD BOWL



Gouda-and-Beer Fondue Bread Bowl image

This delicious fondue is served in a bowl that you can also eat once the fondue is gone. For heartier fare, serve the fondue with pieces of cooked bratwurst as well as the bread and fruit.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 11

1 teaspoon Dijon mustard
Kosher salt
1 clove garlic, split
2 apples, cut into wedges
2 ripe pears, cut into wedges
1 1/2-pound round loaf crusty bread
8 ounces Gouda cheese, shredded
8 ounces Swiss Emmentaler cheese, shredded
2 tablespoons cornstarch
One 12-ounce bottle lager beer
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping.
  • Place the bread bowl on a baking sheet and place in the oven until it is heated through and golden on the inside, about 30 minutes.
  • Meanwhile, to make the fondue, combine the Gouda and Emmentaler cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated.
  • Combine the beer and 1 tablespoon of the lemon juice in a medium non-reactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard and the remaining 1 tablespoon lemon juice. Season with salt.
  • Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the inside all over with the cut sides of the garlic clove. Pour the hot fondue into the warm bread bowl. Serve with the apples, pears and the reserved bread cubes.

CLASSIC FONDUE WITH FRUIT, VEGETABLES AND BREAD



Classic Fondue with Fruit, Vegetables and Bread image

Provided by Cat Cora

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 garlic clove
1 1/2 cups dry white wine
1 pound Gruyere, grated
1 tablespoon cornstarch
1 scratch fresh nutmeg
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 pound assorted fruit, cleaned
1/2 pound assorted vegetables, cleaned
1/2 loaf baguette, cut in cubes

Steps:

  • Preheat fondue pot.
  • Rub the inside, bottom and sides of a medium saucepan with the clove of garlic. Set the garlic aside. Heat the pan over medium-high heat. Pour in the white wine and turn the heat to high. Bring to a boil and turn heat down to simmer the wine. In a bowl, toss the cheese with the cornstarch until the cheese is completely coated. Slowly add in the cheese and stir with a wooden spoon until the cheese is melted thoroughly, about 3 to 4 minutes. With a fresh nutmeg and a nutmeg grater or box grater, scratch a pinch of nutmeg into the melted cheese and stir. Season with salt and pepper and pour into the fondue pot. Serve immediately with the fruit, vegetables and bread.

GOUDA-AND-BEER FONDUE BREAD BOWL



Gouda-and-Beer Fondue Bread Bowl image

How to make Gouda-and-Beer Fondue Bread Bowl

Provided by @MakeItYours

Number Of Ingredients 11

1 1/2 -pound round loaf crusty bread
8 ounces Gouda cheese, shredded
8 ounces Swiss Emmentaler cheese, shredded
2 tablespoons cornstarch
One 12-ounce bottle lager beer
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
Kosher salt
1 clove garlic, split
2 apples, cut into wedges
2 ripe pears, cut into wedges

Steps:

  • Preheat the oven to 350 degrees F.To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping.Place the bread bowl on a baking sheet and place in the oven until it is heated through and golden on the inside, about 30 minutes.Meanwhile, to make the fondue, combine the Gouda and Emmentaler cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated.Combine the beer and 1 tablespoon of the lemon juice in a medium non-reactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard and the remaining 1 tablespoon lemon juice. Season with salt.Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the inside all over with the cut sides of the garlic clove. Pour the hot fondue into the warm bread bowl. Serve with the apples, pears and the reserved bread cubes .Copyright 2014 Television Food Network, G.P. All rights reserved.
  • From Food Network Kitchen

FONDUE BREAD



Fondue Bread image

You'll be glad you put the effort into this recipe when you get a ring-shaped bread loaf filled with Muenster cheese.

Provided by Lisa Russell

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Yield 20

Number Of Ingredients 11

3 ½ teaspoons white sugar
2 teaspoons salt
1 tablespoon active dry yeast
4 cups all-purpose flour
½ cup margarine
1 cup milk
1 egg
1 egg yolk
2 pounds Muenster cheese, shredded
1 egg white, beaten
2 tablespoons whole blanched almonds

Steps:

  • Heat milk and butter or margarine over low heat until very warm.
  • Combine sugar, salt, yeast, and 1 cup of flour in a large bowl. Stir in hot milk mixture, and beat with mixer on medium speed for 2 minutes. Beat in 1 more cup of flour, and continue beating for 2 more minutes. With a wooden spoon, stir in enough flour (about 2 cups) to make a soft dough.
  • Knead the dough on a lightly floured surface for about 10 minutes, adding more flour as necessary. Cover dough with bowl, and let rest for 15 minutes.
  • Meanwhile, shred muenster cheese. Combine with 1 egg and 1 egg yolk.
  • On a lightly floured surface and with a floured rolling pin, roll dough into a 24 x 6 inch rectangle. Spoon the cheese mixture into a log shape lengthwise along the dough. Fold the dough over the cheese making a 1 inch overlap, and pinch seam to seal. In a greased 9 inch round cake pan, place roll, seam side down, to make a ring. Overlap the ends, and pinch to seal. Cover with a towel. Let rest 10 minutes.
  • Brush loaf with egg white, and garnish with blanched almonds, if desired. Bake at 350 degrees F (175 degrees C) for 1 hour, until loaf sounds hollow when tapped. Remove bread from pan immediately. Cool for 15 minutes before slicing into wedges.

Nutrition Facts : Calories 321.3 calories, Carbohydrate 21.4 g, Cholesterol 64.1 mg, Fat 19.6 g, Fiber 0.9 g, Protein 14.7 g, SaturatedFat 9.8 g, Sodium 582.7 mg, Sugar 2 g

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