Fondue is a fun appetizer that is always a hit at parties. Recipe by Chef Gregg Wangard.
1/2 cup white wine
2 cups (7 ounces) shredded Roth Kase Private Reserve Fondue Blend (or 3/4 cup (3 1/2 ounces) shredded aged Gruyère and 3/4 cup (3 1/2 ounces) shredded Fontina cheese)
1 1/2 teaspoons cornstarch
1 1/2 teaspoons water
1/2 loaf ciabatta bread, sliced
1 apple, sliced
1 pear, sliced
- In a medium heavy-bottom sauce pan, heat the wine to a slow boil. Gradually stir in the cheese. Cook over low heat until the cheese is bubbly.
- In a small bowl, combine the cornstarch and the water. Stir into the cheese mixture. Simmer over low heat for 3 to 5 minutes or until the mixture is smooth and the cheese is completely incorporated. If a thinner mixture is desired, stir in additional wine, one tablespoon at a time.
- Serve with the bread, apple, and pear slices.
Makes 30 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.