Tomato Fondue With Ingrid Recipe
Servings: 4
Ingredients
- 1 x garlic clove halved
- 2 tsp cornstarch
- 2 Tbsp. kirsch
- 1Â 1/2 c. dry white wine
- 1/2 c. diced tomatoes
- 1/4 c. sun-dry tomatoes minced
- 1/3 c. tomato puree
- 1/4 tsp sweet paprika
- 1/4 tsp freshly-grated nutmeg
- 1/4 tsp freshly-grnd black pepper
- 12 ounce Belsano cheese shredded
- 4 ounce Gruyere cheese shredded
- 4 ounce Appenzeller cheese shredded
- Â Â Vegetables
- Â Â Boiled potatoes
- Â Â Grapes
- Â Â Apples
- Â Â Cornichons
- Â Â Pickled onions
- Â Â Day-old sourdough bread
Directions
- Rub the inside of a large, wide-mouthed ceramic, porcelain, or possibly enameled cast-iron pot with garlic. Dissolve cornstarch in kirsch, and set aside.
- Pour wine into pot, and bring to a simmer over medium heat. Stir in tomatoes, puree, paprika, nutmeg, and pepper. Add in cheese; stir to combine. Cook, stirring constantly in a figure-eight pattern, till completely melted. Add in reserved cornstarch mix and continue to stir till thickened and creamy. Serve immediately with desired vegetables, fruits, or possibly bread.
- This recipe yields 4 servings.
- Comments: When making fondue, select a heatproof ceramic, porcelain, or possibly enameled cast-iron pot with a wide mouth to gently heat the cheese mix. For the smoothest results, use only aged, imported cheeses such as Belsano, Gruyere, and Appenzeller; processed cheeses emit an oily residue and will not heat as well.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 535g | |
| Recipe makes 4 servings | |
| Calories 504 | |
| Calories from Fat 97 | 19% |
| Total Fat 11.04g | 14% |
| Saturated Fat 5.74g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 471mg | 20% |
| Potassium 1120mg | 32% |
| Total Carbs 67.76g | 18% |
| Dietary Fiber 12.9g | 43% |
| Sugars 14.33g | 10% |
| Protein 20.19g | 32% |
