Name: Easy cheese fondue
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: British
Ingredients: 2 tbsp cider vinegar; 1 tsp cornflour; 250g cheddar grated; 250g gruyère grated; 3 tbsp crème fraîche; 4 thick slices bread such as sourdough, chopped into chunks; 2 tbsp olive oil; 2 carrots cut into batons; 2 peppers deseeded and cut into strips; 2 celery sticks, thickly sliced; 200g pack mini salami or 1 thin salami cut into bite-size chunks

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Easy cheese fondue

Easy cheese fondue

Good Food team

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Serves 6 - 8

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 2.6 out of 5.8 ratingsRate

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Using mild cheese means everyone in the family can enjoy this classic starter

Vegetarian

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A star rating of 4.7 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

For the fondue

2 tbsp cider vinegar
1 tsp cornflour
250g cheddar

grated
250g gruyère

grated
3 tbsp crème fraîche

Suggestions for dipping

4 thick slices bread

such as sourdough, chopped into chunks
2 tbsp olive oil
2 carrots

cut into batons
2 peppers

deseeded and cut into strips
2 celery

sticks, thickly sliced
200g pack mini salami

or 1 thin salami cut into bite-size chunks

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Nutrition: per serving

kcal374
fat31g
saturates20g
carbs1g
sugars0g
fibre0g
protein22g
salt1.48g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Set over a pan of boiling water. Slowly melt the cheese, stirring occasionally. When it’s nearly melted, add the crème fraîche and a little black pepper, if you like. Lower the heat and keep warm.
step 2

To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 mins until golden and crisp.
step 3

To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.

Recipe from Good Food magazine, December 2010

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A star rating of 2.6 out of 5.8 ratings

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