Heirloom Tomato Swiss Fondue

Heirloom Tomato Swiss Fondue

This recipe for fondue is adapted from a favorite bistro in California. Extra creamy, this Tomato Swiss Fondue is wonderful change from standard fondue.

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

10

Servings

10
plum heirloom tomatoes (any variety)
2
cloves garlic, finely minced
1/2
cup tomato juice
10
ounces Gruyere cheese, grated
10
ounces Emmentaler cheese, grated
4
teaspoons cornstarch
1 1/2
tablespoons heavy cream
1/4
teaspoon white pepper
1/2
teaspoon oregano (fresh)
  1. Place garlic and tomatoes in fondue pot. Place on stove over medium heat until tomatoes are soft (about 5 minutes). Add half of the tomato juice and stir, then slowly add the cheese, stirring constantly.
  2. Combine remaining tomato juice with cornstarch and cream, and stir until smooth. Stir into cheese mixture slowly. Cook over medium heat, stirring constantly, until cheese is melted. Add pepper and oregano to taste, and serve immediately.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Served with sun-dried tomato chips, or your favorite french bread.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.