Cheesy Tomato Fondue
Feel free to substitute fresh or dried basil and tarragon leaves for the thyme and oregano.
INGREDIENTS | SERVES 6
- ½ pound Swiss Emmenthal cheese
- 1 cup dry white wine
- 2 teaspoons lemon juice
- ½ pound Gruyère cheese
- 1½ tablespoons cornstarch
- 4 medium tomatoes
- 2 tablespoons water
- ½ teaspoon thyme
- Bruschetta Fondue Cubes with Vegetables
- ¼ teaspoon oregano
- Salt and pepper to taste
- 1 garlic clove, smashed, peeled, and cut in half
Preheat the oven to 350°F. Finely dice the cheese. Wash the tomatoes, dry, and cut off the stems. Peel and cut each tomato into 8 equal slices.
Mix the tomato slices with the thyme, oregano, and salt and pepper. Lay the slices flat on a baking tray and bake for approximately 25 minutes, making sure that the bottoms of the tomatoes don't burn.
While the tomatoes are baking, prepare the cheese fondue. Rub the garlic around the inside of a medium saucepan. 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 lemon juice. Add the cheese, a handful at a time. Stir the cheese continually in a sideways figure eight pattern. Wait until the cheese is completely melted before adding more. Don't allow the fondue mixture to boil.
When the cheese is melted, dissolve the cornstarch in the water and add to the cheese. Turn up the heat until it is just bubbling and starting to thicken. Transfer to a fondue pot and set on the burner. Serve with the baked tomato slices and bruschetta cubes for dipping.
