White Wine Basil Italian Cheese Fondue Recipes

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EASY CHEESE FONDUE RECIPE WITH WHITE WINE



Easy Cheese Fondue Recipe with White Wine image

Easy cheese fondue recipe with white wine is a perfect gourmet appetizer that you can make at home! Cheeses like emmental, gruyere and cheddar work best for a silky, creamy, indulgent swiss fondue. Amazing for New Years Eve, Valentines Day or a date night!

Provided by Richa

Categories     Side Dishes

Time 15m

Number Of Ingredients 8

1 Garlic Clove (grated)
1 cup Dry White Wine
200 grams Emmentaler cheese (at room temperature)
200 grams Gruyère cheese (at room temperature)
50 grams Smoked Cheddar (at room temperature)
2 tablespoons Cornstarch
1 tablespoon Fresh Lemon Juice
Toasted bread cubed and/or lightly blanched vegetables (for dipping)

Steps:

  • Shred or grate all the cheese finely and toss well with cornstarch.
  • Add wine and garlic to a heavy bottomed pan and bring to bubbling simmer and start adding cheese by the handful. Keep whisking as you go to incorporate the cheese till the mixture is smooth and the cheese has melted. The mixture should be smooth but have a slight elasticity to it. Add the lime juice and gently stir it in. Season with salt and pepper if you like but I didn't need to add any extra salt.
  • Transfer to a fondue pot and serve with dippers such as bread bites, lightly blanched broccoli, potatoes, steak bites, breadsticks etc. and chilled white wine.

Nutrition Facts : Calories 304 kcal, Sugar 1 g, Sodium 327 mg, Fat 19 g, SaturatedFat 12 g, Carbohydrate 6 g, Protein 18 g, Cholesterol 66 mg, ServingSize 1 serving

ITALIAN CHEESE FONDUE



Italian Cheese Fondue image

Provided by Giada De Laurentiis

Time 35m

Yield 6 servings

Number Of Ingredients 8

8 ounces grated Fontina
8 ounces grated Gruyere
5 teaspoons cornstarch
6 ounces thinly sliced pancetta, chopped
2 cups dry white wine (such as Pinot Grigio)
Freshly ground black pepper
2 tablespoons chopped chives
Bite-size pieces of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping

Steps:

  • Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat. Saute the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off any excess oil. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the pancetta. Season the fondue with pepper, to taste.
  • Transfer the cheese mixture to a fondue pot. Sprinkle with the remaining pancetta and chives. Set the pot over a candle or a canned heat burner. Serve with focaccia and vegetables.

WINE FONDUE



Wine Fondue image

A lovely wine fondue for cooking chicken, rabbit or veal. Dip bite-size pieces of raw meat into the boiling fondue until cooked.

Provided by MARCPTOR

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 1h10m

Yield 4

Number Of Ingredients 9

1 (750 milliliter) bottle white wine
1 (2 inch) piece cinnamon stick
¼ teaspoon ground coriander
10 black peppercorns, crushed
4 whole cloves
1 teaspoon sugar
1 teaspoon salt
1 teaspoon celery salt
¼ teaspoon garlic salt

Steps:

  • Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.

Nutrition Facts : Calories 170.1 calories, Carbohydrate 8.9 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.6 g, Sodium 1078.7 mg, Sugar 2.9 g

ITALIAN CHEESE FONDUE



Italian Cheese Fondue image

Fondue made with two cheeses: mozarella cheese and either gorgonzola cheese OR provolone cheese, mixed with wine and herbs and served with your favorite choice of dippers. (Note: The gorgonzola will make a more pungent fondue.)

Provided by GatoKato

Categories     Cheese

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 12

1 garlic clove, cut in half
1/2 cup dry italian white wine
1 tablespoon flour
1/2 cup grated mozzarella cheese
1 cup crumbled gorgonzola or 1 cup grated provolone cheese
8 sun-dried tomatoes (not packed in oil)
6 fresh basil leaves, slivered
1 loaf crusty Italian bread
1/2 lb prosciutto
2 apples
1 pear
1 cup broccoli, slightly cooked

Steps:

  • Pour 1 cup of boiling water over sun-dried tomatoes in a small bowl, and leave to soften for 10 minutes.
  • Remove tomatoes from water and chop into small pieces.
  • Rub inside of fondue pot with cut side of garlic.
  • Heat wine in pot until it begins to boil.
  • Toss cheese with flour.
  • Add cheese slowly to pot, stirring the constantly.
  • Add tomatoes and basil leaves to mixture and stir until smooth.
  • Serve with dippers.

Nutrition Facts : Calories 1158.6, Fat 34.4, SaturatedFat 18.3, Cholesterol 72.8, Sodium 2629.9, Carbohydrate 160, Fiber 14.4, Sugar 29.4, Protein 44.3

WHITE WINE & BASIL ITALIAN CHEESE FONDUE



White Wine & Basil Italian Cheese Fondue image

A blend of Italian cheeses are melted with dry white wine and dried basil to make this easy but elegant fondue appetizer.

Provided by My Food and Family

Categories     Cheese Appetizers

Time 20m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 4

1-1/4 cups dry white wine
2 pkg. (8 oz. each) KRAFT Shredded Italian* Five Cheese Blend
2 Tbsp. cornstarch
1 tsp. dried basil leaves

Steps:

  • Bring wine to boil in large saucepan. Meanwhile, combine remaining ingredients.
  • Add cheese mixture gradually to wine, cooking and stirring after each addition until cheese is completely melted and mixture is well blended.
  • Bring just to boil, stirring constantly. Remove from heat; pour into fondue pot to serve.

Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 240 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 0 g, Protein 7 g

WHITE WINE FONDUE



White Wine Fondue image

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 8

1 pound shredded Swiss cheese*, at room temperature
1 tablespoon all-purpose flour
1 clove garlic, halved
1 cup chicken broth
1/2 cup dry white wine
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
French bread, cubed, for dipping

Steps:

  • Toss cheese and flour together. Rub a fondue pot or saucepan with the cut garlic. Add broth and wine. Heat over medium heat until hot but not bubbling. Add lemon juice. Add cheese mixture and stir until cheese melts. Season with nutmeg. Keep warm. Serve with bread cubes for dipping.
  • *Use only natural, aged Swiss cheese, such as Emmentaler, natural Gruyere, or Raclette.

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