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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