Fondue Bread Recipes

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SWISS FONDUE BREAD



Swiss Fondue Bread image

This is great if you like the taste of fondue, but don't have a fondue pot! Very tasty appetizer. If you want to give this some more zing, just add about 1/8 t. of your favorite dried spice (dill, basil, oregano, cayenne, garlic, etc.) to the cheese mixture.

Provided by JackieOhNo

Categories     Breads

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1/3 cup mayonnaise
1/4 cup dry white wine
2 tablespoons scallions, rings
2 tablespoons Dijon mustard
2 cups shredded swiss cheese
1 loaf French bread (about 1 lb.) or 1 loaf Italian bread, cut in half lengthwise (about 1 lb.)

Steps:

  • Preheat the oven to broil.
  • In medium bowl, combine mayonnaise, wine, scallion and mustard and mix well. Stir in the Swiss cheese.
  • Place the 2 halves of bread, cut side up, under the broiler and toast lightly. Remove from oven and spread the cheese mixture evenly over each half. Return to the oven for 3-5 minutes or until the cheese is brown and bubbly. Slice bread and serve.

BREAD POT FONDUE



Bread Pot Fondue image

Our area is famous for its sourdough bread, and this is my favorite way to serve it. The fondue is fun to prepare and even more fun to serve. It works well for any occasion-plain or fancy. Sometimes we even have it for dinner! -Katie Dreibelbis, Santa Clara, California

Provided by Taste of Home

Categories     Appetizers

Time 1h40m

Yield 5 cups.

Number Of Ingredients 12

1 round loaf bread (1-1/2 pounds, 8 to 10 inches in diameter)
FILLING:
2 cups shredded sharp cheddar cheese
6 ounces cream cheese, softened
1-1/2 cups sour cream
1 cup (5 ounces) diced cooked ham
1/2 cup chopped green onions
1 can (4 ounces) chopped green chilies, drained
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
Assorted fresh vegetables

Steps:

  • Slice off top of bread loaf, reserving top. Carefully hollow out inside of loaf with small sharp knife, leaving 1/2-in. shell. Cut the removed bread into 1-in. cubes (about 4 cups); set aside. , For filling, combine the cheeses and sour cream in bowl; stir in ham, green onions, chilies and Worcestershire sauce. Spoon into hollowed loaf; replace top. Wrap tightly with several layers of heavy-duty aluminum foil; place on a baking sheet. , Bake at 350° for 1 hour 10 minutes or until filling is heated through. Meanwhile, combine the bread cubes, oil and melted butter. Arrange on a separate baking sheet. Bake at 350° for 10-15 minutes or until golden brown, turning occasionally. Unwrap and transfer to platter. Remove top from bread; stir filling and serve with toasted cubes and vegetables.

Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 166mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

CHEESE FONDUE BREAD BOAT RECIPE BY TASTY



Cheese Fondue Bread Boat Recipe by Tasty image

Here's what you need: sourdough bread, butter, garlic, cream cheese, shredded cheddar cheese, mozzarella cheese, milk, salt, pepper, egg yolks

Provided by Evelyn Liu

Categories     Snacks

Yield 6 servings

Number Of Ingredients 10

1 loaf sourdough bread
⅓ cup butter, melted
3 teaspoons garlic, crushed, divided
180 g cream cheese
½ cup shredded cheddar cheese
½ cup mozzarella cheese
½ cup milk
¼ teaspoon salt
¼ teaspoon pepper
2 egg yolks, beaten

Steps:

  • Preheat the oven to 350°F (180°C).
  • Cut off the top of the bread. Use a bread knife to cut around the inside of the bread and scoop the center out.
  • Cut the center and top of the bread into bite-sized cubes.
  • Mix two teaspoons of crushed garlic into the melted butter. Brush the garlic butter on the bottom and the inside walls of the bread boat.
  • Dip all the bread cubes in the remaining garlic butter, set aside.
  • Combine the cream cheese, cheddar, mozzarella, milk, remaining teaspoon of crushed garlic, salt, and pepper in a medium bowl.
  • Pour the cheese mixture into the bread boat.
  • Brush the top of the cheese mixture with egg yolk.
  • Place the bread boat and the bread cubes on a baking sheet.
  • Bake for 15 minutes, remove the croutons, and continue baking the bread boat for another 15 minutes, or until the cheese is melted and a golden brown crust is formed.
  • Enjoy!

Nutrition Facts : Calories 442 calories, Carbohydrate 30 grams, Fat 28 grams, Fiber 1 gram, Protein 15 grams, Sugar 4 grams

GOUDA-AND-BEER FONDUE BREAD BOWL



Gouda-and-Beer Fondue Bread Bowl image

This delicious fondue is served in a bowl that you can also eat once the fondue is gone. For heartier fare, serve the fondue with pieces of cooked bratwurst as well as the bread and fruit.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 11

1 teaspoon Dijon mustard
Kosher salt
1 clove garlic, split
2 apples, cut into wedges
2 ripe pears, cut into wedges
1 1/2-pound round loaf crusty bread
8 ounces Gouda cheese, shredded
8 ounces Swiss Emmentaler cheese, shredded
2 tablespoons cornstarch
One 12-ounce bottle lager beer
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping.
  • Place the bread bowl on a baking sheet and place in the oven until it is heated through and golden on the inside, about 30 minutes.
  • Meanwhile, to make the fondue, combine the Gouda and Emmentaler cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated.
  • Combine the beer and 1 tablespoon of the lemon juice in a medium non-reactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard and the remaining 1 tablespoon lemon juice. Season with salt.
  • Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the inside all over with the cut sides of the garlic clove. Pour the hot fondue into the warm bread bowl. Serve with the apples, pears and the reserved bread cubes.

CLASSIC CHEESE FONDUE



Classic cheese fondue image

Get together with friends around the ultimate sharing dish - a classic cheese fondue. Enjoy with crusty bread, boiled potatoes, crudités and pickles

Provided by Anna Glover

Categories     Dinner

Time 35m

Number Of Ingredients 8

200ml dry white wine
1 tbsp lemon juice
200g comte or gruyère, grated
200g emmental, grated
2 tsp cornflour
1 tbsp kirsch or schnapps
1 garlic clove, halved (optional)
crusty bread, boiled new potatoes, vegetable crudités and cornichons, to serve

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.

Nutrition Facts : Calories 456 calories, Fat 32 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 0.3 grams sugar, Protein 28 grams protein, Sodium 1.08 milligram of sodium

FONDUE BITES



Fondue Bites image

A delicious portable take on fondue; bread cups hold the cheese and cornichons top it all off.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 50m

Number Of Ingredients 8

8 slices white or pumpernickel sandwich bread, or a combination
1/2 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons brandy (optional)
3 ounces Emmenthaler, shredded (a scant 1 cup)
3 ounces Gruyere, shredded (1 cup)
Freshly ground pepper
Sliced cornichons, for serving

Steps:

  • Preheat oven to 350 degrees. Roll out bread slices as thinly as possible with a rolling pin. Trim crusts; cut each slice into 4 even squares. Press into bottom and up sides of mini muffin cups. Bake until dry and crisp, 12 to 15 minutes (white bread will take slightly longer than pumpernickel). Let cool completely. Toasted bread cups can be made 1 day ahead and stored in an airtight container at room temperature.
  • Stir together mayonnaise, Dijon, and brandy. Add cheeses and gently stir to combine. Season with 1/4 teaspoon pepper. Transfer bread cups to a parchment-lined baking sheet. Divide cheese mixture evenly among bread cups (about 1 rounded teaspoon each).
  • Bake until cheese is melted, bubbly, and golden in places, 8 to 10 minutes. Top with cornichons;serve immediately.

CHOCOLATE FONDUE BANANA BREAD BOAT RECIPE BY TASTY



Chocolate Fondue Banana Bread Boat Recipe by Tasty image

Here's what you need: bananas, vegetable oil, egg, sugar, vanilla extract, flour, baking powder, baking soda, salt, cinnamon, semi sweet chocolate, heavy cream, milk, vanilla extract, bananas, strawberries

Provided by Julie Klink

Categories     Snacks

Yield 10 servings

Number Of Ingredients 16

4 bananas, as ripe as possible
4 tablespoons vegetable oil
1 egg
½ cup sugar
1 teaspoon vanilla extract
1 ½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
12 oz semi sweet chocolate, chopped
6 tablespoons heavy cream
6 tablespoons milk
1 teaspoon vanilla extract
2 bananas, sliced, to serve
12 strawberries, to serve

Steps:

  • Preheat oven to 350˚F (180˚C).
  • In a large bowl, mash the bananas with a fork.
  • Add in the oil, egg, sugar, and vanilla. Stir until combined.
  • Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined.
  • Pour the banana bread batter into a greased loaf pan.
  • Bake for 45-55 minutes, or until a toothpick comes out clean.
  • In a small saucepan, combine the cream, milk and chocolate, and melt over low heat.
  • Add the vanilla and stir to combine. Remove from heat, and cover with a lid.
  • Let the banana bread cool in the pan for 30 minutes, then remove from the loaf pan and place on a serving dish.
  • Using a knife cut a rectangle out of the top center of the loaf, leaving a 2- to 3-inch (5 cm to 7cm) perimeter of banana bread, making sure to not slice through the bread. Cut the rectangle into 2-inch (5-cm) slices. Gently pull out each slice one at a time. Press the crumbs into the base of the cut out bread.
  • Reheat the chocolate if needed then pour the chocolate into the banana bread boat.
  • Place sliced bananas, strawberries, and the inside of the banana bread around the fondue boat.
  • Enjoy!

Nutrition Facts : Calories 447 calories, Carbohydrate 61 grams, Fat 24 grams, Fiber 5 grams, Protein 6 grams, Sugar 34 grams

BASIC FONDUE



Basic Fondue image

Your fondue party won't start hopping until the cheese starts melting. Get busy with this easy, basic Cheddar cheese fondue! It's perfect with pieces of bread or vegetables.

Provided by KATKRO

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 15m

Yield 64

Number Of Ingredients 6

2 cups milk
1 tablespoon Worcestershire sauce
2 teaspoons ground dry mustard
1 clove garlic, peeled and crushed
3 tablespoons all-purpose flour
6 cups shredded Cheddar cheese

Steps:

  • In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.

Nutrition Facts : Calories 48.6 calories, Carbohydrate 0.9 g, Cholesterol 11.7 mg, Fat 3.7 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 71.5 mg, Sugar 0.4 g

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