Cheesy Fun-due
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Cheesy Fun-due
Created by Chef Dale MacKay
Ingredients
| Fondue | ||
| 1 | cup CO-OP MARKET TOWN Swiss Cheese, grated | |
| 1 | cup white cheddar cheese, grated | |
| 1 | cup Gruyère cheese, grated | |
| 1½ |
tablespoons cornstarch | |
| ¾ |
— 1 cup white wine | |
| 2 | cloves garlic, quartered | |
| 2 | teaspoons CO-OP GOLD PURE Smooth Dijon Mustard | |
| ⅛ |
teaspoon ground nutmeg | |
| Dippers | ||
| 1 | CO-OP GOLD PURE Artisan Baguette or Ciabatta, cut into one-inch pieces | |
| 2 | Granny Smith apples, diced into half-inch pieces | |
| 2 | heads of endive | |
| Lesley Stowe Parmesan and Chive Raincoast Crisps | ||
Directions
Serves: 8
Prep Time: 15 minutes
Place cheeses in a bowl, and toss with cornstarch.
Put ¾ cup of wine and garlic in a ceramic fondue pot or medium-sized pot over medium heat. Simmer for three to five minutes; then remove garlic cloves. Add cheese mixture gradually, stirring to ensure a smooth fondue. Once cheese is melted and smooth, add mustard and nutmeg. If fondue is too thick, add an additional ¼ cup wine. Place on fondue stand to keep hot.
Place dippers on a plate or around the fondue set for your guests. Cooked, diced vegetables and crudités are also great accompaniments.
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