Swiss Cheese and Apple Fondue
Tart apple takes center stage in this variation on Classic Swiss Cheese Fondue.
INGREDIENTS | SERVES 2–4
- ½ pound Emmenthal cheese
- 1 cup Spicy Apple Chutney
- 1 baguette
- 1 garlic clove
- 2 teaspoons cornstarch
- 1 cup dry white wine
- 3 teaspoons water
Cut the cheese into thin slices and the baguette into cubes.
Smash the garlic, peel, and cut in half. Rub the inside of a medium saucepan with the garlic. Discard. Add the wine to the pan and cook on low heat. Don't allow the wine to boil.
When the wine is warm, stir in the chutney and heat through.
Dissolve the cornstarch in the water and stir into the fondue to thicken. As soon as the mixture thickens, transfer to a fondue pot and set on the burner. Serve with the sliced cheese for dipping. Eat the bread with the dipped cheese. If you run out of cheese, dip the bread into the fondue.