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Easy cheese fondue

Using mild cheese means everyone in the family can enjoy this classic starter

  • Prep: 20 mins
    Cook: 20 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 374
  • Carbohydrates 1
  • Saturated Fat 20
  • Sugar 0
  • Protein 22
  • Fat 31
  • Fibre 0
  • Salt 1.48

Nutrition per serving

  • Calories 374
  • Carbohydrates 1
  • Saturated Fat 20
  • Sugar 0
  • Protein 22
  • Fat 31
  • Fibre 0
  • Salt 1.48

Ingredients

  • 2 tbsp cider vinegar
  • 1 tsp cornflour
  • 250g cheddar, grated
  • 250g Gruyère, grated
  • 3 tbsp crème fraîche
  • 4 thick slices bread, such as sourdough, chopped into chunks
  • 2 tbsp olive oil
  • 2 carrots, cut into batons
  • 2 peppers, deseeded and cut into strips
  • 2 celery sticks, thickly sliced
  • 200g pack mini salami or 1 thin salami cut into bite-size chunks

Method

  1. Heat oven to 200C/180C fan/gas 6. Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Set over a pan of boiling water. Slowly melt the cheese, stirring occasionally. When it’s nearly melted, add the crème fraîche and a little black pepper, if you like. Lower the heat and keep warm.

  2. To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 mins until golden and crisp.

  3. To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.

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