TOMATO FONDUE

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TOMATO FONDUE image

Categories     Cheese     Appetizer

Yield 4 servings

Number Of Ingredients 14

1 clove garlic, halved
2 teaspoons cornstarch
2 tablespoons kirsch
1 1/2 cups dry white wine
1/2 cup diced tomatoes
1/4 cup sun dried tomatoes, chopped
1/3 cup tomato puree
1/4 tsp. sweet paprika
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground pepper
12 oz. Belsano cheese, shredded
4 oz. Gruyere, shredded
4 oz. Appenzeller, shredded
Boiled potatoes, vegetables, or day-old sourdough bread, for serving

Steps:

  • Rub inside of fondue pot with garlic. Dissolve cornstarch in kirsch; set aside. Pour wine into pot and bring to a simmer over medium heat. Stir in tomatoes, puree, paprika, nutmeg, and pepper. Add cheeses; stir to combine. Cook, stirring constantly in a figure-eight pattern, until completely melted. Add reserved cornstarch mixture and continue to stir until thickened and creamy. Serve immediately with desired accompaniments.

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