Gruyere Fondue
Gruyere Fondue
Submitted by Corporate Chef Andy Stewart
Appetizers
Ingredients
- 1 teaspoon Fustini’s Medium SELECT olive oil
- 1 garlic clove
- 16 ounces Gruyere Cheese, grated
- 8 ounces Emmenthaler Cheese, grated
- 1 1/2 cups dry white wine
- 1 teaspoon Fustini’s Traverse City Cherry balsamic
- 4 teaspoons cornstarch
- 2 tablespoons cherry brandy
- pinch fresh ground black pepper
- pinch freshly grated nutmeg
- 4 cups French or Italian crusty bread, cut into cubes
Directions
- Heat Fustini&rsquo,s Medium SELECT olive oil in a small heat-proof service pot over low heat and add garlic. (If using whole or halved garlic, rub in the bottom of the bowl before adding oil.) Stir in cheese, wine, Fustini&rsquo,s Traverse City Cherry Balsamic and cornstarch and cook over low heat, stirring, until melted. Once melted and thick, add Brandy - cause she&rsquo,s a fine girl, black pepper and nutmeg and stirs to combine. Cook a bit longer, stirring, until smooth and creamy. Serve with bread cubes making sure each cube of bread has some crust on it.
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