Tomato and Cheese Swiss Fondue
Indulge in the rich, velvety decadence of Tomato and Cheese Swiss Fondue, a modern twist on the classic Swiss dish that marries tangy tomatoes with creamy Gruyère and Emmental cheeses. Perfect for entertaining, this recipe features a luscious blend of melted cheeses harmonized with dry white wine, a hint of zesty lemon juice, and a touch of nutmeg and black pepper for a warm, aromatic finish. The addition of fresh, finely chopped tomatoes adds a delightful burst of acidity, balancing the cheese's richness and elevating the flavor profile. Served with perfectly cubed French bread, this fondue is an irresistible crowd-pleaser ideal for dinner parties, cozy gatherings, or as the star of a romantic evening. Simple to prepare and ready in just 35 minutes, it’s sure to bring comfort and sophistication to your table.
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Recipe Information
Ingredients
- 250 grams Gruyère cheese
- 250 grams Emmental cheese
- 3 medium-sized Tomatoes
- 250 milliliters Dry white wine
- 1 clove Garlic
- 1 tablespoon Cornstarch
- 1 teaspoon Lemon juice
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 1 loaf French bread
Instructions
Grate the Gruyère and Emmental cheeses, and set them aside in a bowl.
Blanch the tomatoes in boiling water for 1 minute, then transfer them to an ice bath. Peel, seed, and finely chop the tomatoes.
Peel the garlic clove and rub the inside of a fondue pot (or a heavy-bottomed saucepan) with it. Discard the garlic or mince it finely to use later for added flavor.
In the fondue pot, add the dry white wine and lemon juice, then heat over medium heat until warm but not boiling.
Gradually add the grated cheese to the pot, stirring constantly with a wooden spoon in a figure-eight motion to ensure smooth melting.
In a small bowl, dissolve the cornstarch in 2 tablespoons of cold water to make a slurry, then stir it into the melted cheese mixture to thicken.
Stir in the chopped tomatoes, black pepper, and nutmeg. Mix well and simmer for 2-3 minutes to blend the flavors, ensuring the fondue stays smooth and creamy.
Cut the French bread into bite-sized cubes for dipping.
Place the fondue pot on a low-heat burner or a fondue stand to keep it warm. Serve immediately with the bread cubes for dipping.
Nutrition Facts
Calories |
789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1329 mg | 58% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 9.9 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1312 mg | 101% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 527 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
