Fondue with sun-dried tomatoes

Total: 40 min. | Active: 30 min.
vegetarian
Nutritional value / person: 1292 kcal
, Fat: 71 g
, Carbohydrate: 79 g
, Protein: 62 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Bread

500 g white bread, in slices
1 garlic clove, cut in half
2 tbsp olive oil
4 sprigs thyme, leaves torn off

Tomato paste

150 g dried tomatoes (e.g. Fine Food)
5 dl white wine
2 dl water
1 tbsp balsamic vinegar
1 garlic clove, cut in half
1 red chilli, deseeded, roughly chopped
4 sprigs thyme, leaves torn off

Fondue

1 garlic clove, cut in half
800 g Fondue cheese mix with L'Etivaz (e.g. Fine Food)
1 tbsp Maizena cornflour
a little pepper
a little nutmeg
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How it's done

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Bread

Rub the garlic over the slices of bread, place on a baking tray lined with baking paper, drizzle with oil, sprinkle with thyme.

To bake

Approx. 10 mins. in the upper half of an oven preheated to 220°C. Remove, allow to cool slightly, cut into cubes.

Tomato paste

Finely chop half of the tomatoes, set aside. Puree the remainder of the tomatoes with all of the other ingredients up to and including the thyme until you have a smooth paste.

Fondue

Rub the garlic around the fondue pot, add the cheese to the pot. Mix the cornflour with the tomato paste, pour into the pot. Bring to the boil over a low heat, stirring constantly. Mix in the reserved tomatoes, season. Serve the fondue with the bread.

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