Cheese And Tomato Fondue Recipes

TOMATO FONDUE

Steps:

• Rub garlic clove over the bottom and sides of a small fondue pot or a 1-1/2-qt. slow cooker; discard garlic and set fondue pot aside. , In a small saucepan, combine the tomato soup, mustard and Worcestershire sauce; heat through. Stir in cheese until melted. Stir in milk; heat through. , Transfer to prepared fondue pot and keep warm. Serve with hot dogs and bread cubes.

TOMATO AND CHEESE SWISS FONDUE

Steps:

• In a saucepan (if using a fondue pot) or the top of double boiler, heat 1 3/4 cups tomato juice with garlic until very hot.
• Place over boiling water (either in the bottom of the double boiler or in your fondue pot).
• Add cheese, a small amount at a time stirring constantly until cheese is melted.
• Combine cornstarch, Worcestershire sauce, and seasonings with 1/4 cup tomato juice; stir into cheese mixture.
• Continue stirring until smooth; if the fondue becomes too thick, add more tomato juice.
• For Vegetarian omit ham or any meat tortellini for serving.

TOMATO FONDUE

Steps:

• Cook the minced shallots or scallions in butter, in a small frying pan or saucepan, for a minute or 2 without browning. Then add the tomato and cook over moderately high heat for several minutes until juices have exuded and tomato pulp has thickened enough to hold its shape lightly in a spoon. Season carefully to taste. Just before serving, fold in the herbs.

TOMATO CHEESE FONDUE

Steps:

• Simmer the tomato juice, lemon and soup mix for about 10 minutes, stirring often.
• Add the shredded cheese one handful at a time, melting between each handful.
• When it is all melted you are done.
• We always use bread but you could use veggies or meat.
• It can be a bit salty so I think that is why bread works best.
• Also if you use a brand name onion soup mix I think its less likely to be too salty.

BLUE CHEESE FONDUE WITH CHERRY TOMATOES AND ROASTED CIPOLLINI ONIONS

Steps:

• Preheat oven to 425 degrees F.
• Using a small paring knife peel and halve the cipollini. Heat the olive oil in a large saute pan over high heat until hot but not smoking. Add the onions and season with salt and pepper. Caramelize the onions over high heat for about 5 minutes, transfer pan to the oven and continue to cook for about 8 to 10 minutes until the onions are nicely caramelized and fully cooked throughout, remove from pan to a plate and let cool slightly. Arrange the cherry tomatoes and onions on a platter with skewers for dipping.
• In a small saucepan, over medium-low heat, melt the butter and cook until it is just beginning to brown. Immediately add the thyme and garlic. Cook for 2 minutes, stirring to prevent the garlic from browning. Add the cream, raise the heat to medium, bring to a slow simmer and reduce the cream by 1/3, about 2 minutes. Add the cheese and stir until the cheese melts and the mixture is smooth, season, to taste, with pepper. Pour the sauce into a fondue pot and set over a candle to keep hot.
• Place the platter of veggies and skewers alongside and serve immediately.

CLASSIC CHEESE FONDUE

Steps:

• Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
• Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.

THREE-CHEESE FONDUE WITH TOMATO ONION CHUTNEY

Steps:

• In a large bowl toss together well the cheese and the cornstarch. Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add the wine, 3/4 cup water, and the lemon juice, and boil the mixture for 1 minute. Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring. Stir in the Calvados and simmer the mixture, stirring, for 2 minutes. Transfer the fondue to a fondue pot, swirl in the chutney, and set the fondue pot on its stand over a low flame. Serve the breadsticks, the potatoes, the vegetables, and the tortellini for dipping into the fondue. Stir the fondue often to keep it combined.

TOMATO CHEDDAR FONDUE

Steps:

• Rub garlic clove over the bottom and sides of a fondue pot; discard garlic and set pot aside. , In a large saucepan, combine the tomatoes, wine, butter, basil and cayenne; bring to a simmer over medium-low heat. Reduce heat to low. Toss cheese with flour; gradually add to tomato mixture, stirring after each addition until cheese is melted., Transfer to prepared fondue pot and keep warm. Serve with bread cubes and shrimp.

CHEDDAR TOMATO FONDUE

Steps:

• Cook tomatoes and garlic in butter in a 4-quart heavy saucepan over moderately low heat, stirring occasionally, until most of liquid is evaporated, about 5 minutes. Stir together wine and cornstarch in a small bowl, then stir into tomatoes and simmer gently, stirring, 1 minute. Discard garlic. Add Cheddar by handfuls, stirring until completely melted. Serve in a fondue pot set over a flame.

TOMATO, BASIL, AND GOUDA CHEESE FONDUE

Steps:

• Place Gouda cheese in a microwave-safe bowl; heat on high for 1 minute. Stir cheese and continue cooking in 30-second intervals until cheese is melted, 1 to 2 minutes.
• Stir tomato and basil into melted cheese. Serve fondue with baguette slices.

BAKED STUFFED TOMATOES WITH GOAT CHEESE FONDUE

Steps:

• Preheat oven to 500 degrees. If necessary, slice a very thin layer off bottoms of tomatoes so they will stand upright. Core tomatoes, and carve them out, stopping about about 3/4 inch from bottom and sides. (Do not remove too much, or tomato will collapse when baked.) Season inside of each tomato with salt. In a small bowl, stir together mascarpone and goat cheese.
• To prepare topping, melt butter with oil in a medium skillet over medium-high heat. Add garlic and anchovies, and cook, stirring, 30 seconds. Stir in bread crumbs, and sauté 2 minutes more. Season with pepper.
• Fill each hollow with mascarpone mixture. Top generously with bread crumbs. Transfer tomatoes to a baking sheet, and bake until they are slightly blistered and the tops are golden, about 10 minutes.