Tomato-Cheese Fondue
Source of Recipe
www.fonduefactory.com
List of Ingredients
2 lbs mixed vegetables (cauliflower, broccoli, green onions, bell peppers)
3 tomatoes
12 ounces Appenzeller cheese
8 ounces raclette cheese
1 clove garlic, halved
2 tsp. cornstarch
2 tsp. fresh lemon juice
1 cup dry white wine
1/4 cup tomato paste
1 tsp. Dried thymeRecipe
1.)��� Cut vegetables into bite size pieces
2.)��� Individually boil vegetables until partially cooked
3.)��� Place vegetables in ice cold water to cool
4.)��� Place tomatoes in boiling water for 15-30 seconds to loosen the skins
5.)��� Pull off the tomato skins with a paring knife, cut the tomatoes in half, squeeze out the seeds and dice the tomato flesh.
6.)��� Grate cheese coarsely
7.)��� Rub garlic around the inside of the fondue pot
8.)��� Mix wine, cornstarch, lemon juice, tomato paste, and thyme into place into saucepan
9.)��� Bring mixture to boil and gradually add cheese until the mixture is smooth and creamy
10.)����When the cheese mixture bubbles add tomatoes and bring all ingredients to a boil
11.)����� Transfer cheese to a fondue pot and keep warm over a fondue burner.
Suggested Serving: French bread cubes or vegetables for dipping. (Serves 4)
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