Cheese Fondue With Roasted Vegetable Dippers
Dippers:
2 cups fresh cauliflower florets
1 medium green bell pepper, cut into 1 1/2-inch pieces
1 medium red bell pepper, cut into 1 1/2-inch pieces
1 medium yellow summer squash, cut into 1/2-inch slices
1 package (8 oz) fresh whole mushrooms
2 cups French bread cubes
1 tablespoon olive oil
Fondue:
4oz Havarti cheese, shredded (1 cup)
1 cup shredded sharp Cheddar cheese (4 oz)
1 cup shredded American cheese (4 oz)
2 tablespoons all-purpose flour
1 cup dry white wine
1/4teaspoon garlic powder
1) Heat oven to 450°F.
2) In large bowl, toss dippers with oil to coat evenly; arrange in ungreased 15x10x1-inch pan.
3) Bake 15 to 20 minutes or until vegetables are crisp-tender and bread cubes are toasted.
4) In medium bowl, toss cheeses and flour to mix.
5) Place wine in 2-quart saucepan; cook over medium heat about 1 minute or until very hot (do not boil).
6) Add cheese mixture 1/2 cup at a time, stirring each time until melted.
7) Cook until very warm.
8) Pour into fondue pot.
9) Stir in garlic powder.
10) Keep warm over medium-low heat.
11) To serve, skewer roasted vegetables and bread cubes with fondue forks to be dipped into warm cheese.
| Yield: | 12 servings | ||
| Prep Time: | 0 hr 10 mins | ||
| Cook Time: | 0 hr 20 mins | ||
| Ready In: | 0 hr 20 mins | ||
| Category: | Appetizer | ||
| Main Ingredient: | Cheese & Dairy | ||
| Cooking Method: | Baking |
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| Recipe Tags: | Cheese Fondue With Roasted Vegetable Dippers | Cheese Fondue | Cheese Fondue Recipe |
Chef's Note & Story
In French, the word fondue means "melted." In gastronomy, a fondue is a recipe cooked and served in a heated pot right at the dinner table.
