Cheddar and Emmental Fondue with Roasted Vegetables.
Bold, smooth and creamy cheese melted with wine and garlic served warm in a fondue pot with roasted vegetables and baguette slices. You’ve found your perfect appetizer for the holiday season.
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It’s no surprise to you guys that we love cheese in our house. Cheese is on our menu in some shape or form, usually twice a day, sometimes more. At one point when Lucca was about a year and a half, he wanted nothing to do with cheese. Adrian and I were a bit concerned … how could he be born into our family and not be a cheese lover? :). Thankfully, times have changed, and he’s now just as crazy about cheese as we are. Phhhhew.
Cheese (and especially melted cheese) pairs well with so many things – especially nutrient rich veggies and bread. And roasting veggies elevates them on so many levels, which makes this dish that much better. In this simple fondue recipe, cheese is the star of the show. It pairs rich, creamy melted cheese (you’ll use a bold and smooth cheddar and a Swiss melting cheese called Emmental) with earthy roasted veggies for a crowd pleasing holiday (or anytime) appetizer. Because, really, not many foods/drink bring people together more than melted cheese, wine … well, and chocolate.
Fondue sounds and looks fancy, but it’s actually pretty easy to make. You’ll start by shredding the cheese, tossing it with cornstarch and then you’ll add it to simmering wine/garlic/black pepper and stir until smooth. If you have a fondue pot, you can place the cheese over a low flame to serve. Or, you can try a small slow cooker, if you have one. We haven’t tried that, but I’ve heard it works well.
This is an elegant, yet rustic appetizer that’s perfect for your Christmas or New Year’s parties. It’s also a fun dish to make and eat while sitting by the fire with family and friends. And, you can easily make a meal out of fondue … cheese + veggies + bread – right? We can. Because of the wine in the fondue and the flame of the fondue pot, this appetizer is best for your adult only crowd.
Here’s how to make this Cheddar and Emmental Fondue with Roasted Vegetables:
- For the roasted vegetables:
- • ½ lb parsnips, halved lengthwise
- • ½ lb carrots, trimmed and kept whole
- • ½ lb brussels sprouts, trimmed
- • 1 bulb fennel, trimmed and sliced
- • 1 Tablespoon extra virgin olive oil
- • ½ teaspoon garlic salt
- • ¼ teaspoon freshly ground black pepper
- For the fondue:
- • 4 oz emmentaler, shredded
- • 4 oz cheddar, shredded (We used Cabot Farmhouse Reserve Cheddar)
- • 1 Tablespoon cornstarch
- • ¼ cup dry white wine
- • ½ tsp garlic powder
- • ¼ teaspoon black pepper
- For serving:
- • ½ baguette, sliced or whole grain crackers
- For the roasted vegetables: Preheat oven to 425 degrees F. Prepare a baking sheet with tinfoil. Place parsnips, carrots, brussels sprouts and fennel onto the baking sheet. Drizzle with extra virgin olive oil and sprinkle with garlic salt and pepper. Using your hands, or tongs, mix to combine. Roast vegetables for 30 minutes, or until desired tenderness, flipping halfway through cooking time. (For this fondue, we prefer the veggies slightly al dente, so they serve as better dippers).
- For the fondue: When the vegetables are close to being done, toss the shredded cheese in cornstarch to coat. (This will help prevent the cheese from clumping.) In a medium saucepan, heat wine to a simmer over low heat. Add, garlic powder and black pepper. Add cheese to the saucepan slowly, stirring with a whisk until fully melted. Don’t boil. Transfer to fondue pot set over a low flame and serve with veggies and baguette slices.
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