Using mild cheese means everyone in the family can enjoy this classic starter
Prep:20 mins Cook:20 mins
Nutrition per serving
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
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.
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.
To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.
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