Recipe by CHICOMOM
"Gruyere and domestic Swiss cheeses melt readily, blending with tomatoes in this tasty fondue. Serve with sliced baguettes."
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tomatoes, seeded and chopped
1 1/2 cups
dry white wine
Gruyere cheese, shredded
Swiss cheese, shredded
This tasted really good, and all my guests raved.
BUT the texture was not right. The cheese would not melt properly, and I ended up with a sort of sauce on top, congealed cheese on bottom mess.
Since I was having a casual get together with good friends the appearance was unimportant, and the taste made up for it. I wouldn’t make this for an “everything must be perfect” event though!
easy and quick. Tasty!!!
I really liked this. Slightly more traditional value than regular fondue. I wasn't really sure if the tomatoes were supposed to be totally mixed in or chunks. It tasted great, anyway.
This is an easy fondue recipe. The taste is good. I was having the same problem as another reviewer, the cheese was globbing in the bottom and a sauce was forming on top. My solution, add a tablespoon of all purpose flower. It turned out great.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese and Tomato Fondue
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 87
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See how to make a classic cheese fondue.
Beer and a touch of Dijon make the difference in this rich, robust cheese fondue.
Make this classic, creamy Swiss fondue with the shredder of your food processor.