Swiss-Cheese-and-Tomato Fondue Recipe
This is a kick ass Swiss-cheese-and-tomato Fondue recipe which will knockout anyone who eats it. Excuse my French please. It is most popularly enjoyed as an Appetizer. The first taste of this delightful Swiss-cheese-and-tomato Fondue from the European cuisine is enough to addict you to it for life! Try this Swiss-cheese-and-tomato Fondue recipe and let me know what comes to your mind instantly after tasting it.
Ingredients
1 clove garlic, split
1 lb natural Swiss cheese, grated
1-1/4 cups dry white wine
1 can (8 oz) tomato sauce
Dash salt
Dash pepper
2 tablespoons cornstarch
1 long loaf French or Italian bread
Directions
For fondue, use a fondue pot, deep baking dish with glazed interior, flameproof-glass saucepan, or crockery utensil.
Never use a metal pan.
Rub bottom and side of fondue pot with cut sides of garlic.
Place cheese, 1 cup wine, the tomato sauce, salt, and pepper in pot.
Cook over medium heat, stirring constantly, just until cheese melts.
Remove from heat.
(Do not cook longer, even though cheese and wine are not blended.) In small bowl, make a smooth paste of corn- starch and remaining wine.
With a wire whisk, mix the cornstarch mixture into the cheese mixture.
Return to medium heat; cook, stirring con- stantly, 2 to 3 minutes, or until fondue is creamy and as thick as medium white sauce.
To serve: Set fondue over low flame or candle warmer.
Cut bread in 1-inch cubes, for dipping into fondue.
Makes 12 servings.
Never use a metal pan.
Rub bottom and side of fondue pot with cut sides of garlic.
Place cheese, 1 cup wine, the tomato sauce, salt, and pepper in pot.
Cook over medium heat, stirring constantly, just until cheese melts.
Remove from heat.
(Do not cook longer, even though cheese and wine are not blended.) In small bowl, make a smooth paste of corn- starch and remaining wine.
With a wire whisk, mix the cornstarch mixture into the cheese mixture.
Return to medium heat; cook, stirring con- stantly, 2 to 3 minutes, or until fondue is creamy and as thick as medium white sauce.
To serve: Set fondue over low flame or candle warmer.
Cut bread in 1-inch cubes, for dipping into fondue.
Makes 12 servings.
