Mediterranean cheese fondue

Mediterranean cheese fondue

Total: 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 698 kcal
, Fat: 45 g
, Carbohydrate: 16 g
, Protein: 38 g

Ingredients

4 people

Hint:


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

Tapenade

1 tsp olive oil
1 garlic clove, coarsely chopped
¼ bunch marjoram, leaves torn off
100 g dried tomatoes, coarsely chopped
3 tbsp water
50 g pitted green olives, cut into rings
40 g capers, drained
a little pepper

Fondue

800 g fondue cheese mix (e.g. moitié-moitié, i.e. half Gruyère, half Vacherin)
1 ½ tbsp Maizena cornflour
4 dl white wine
a little pepper
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How it's done

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Tapenade

Heat the oil in a pan. Add the garlic and marjoram, sauté briefly, place in a food processor. Add the tomatoes and water, puree. Mix in the olives and capers, season.

Fondue

Add the cheese to the pot. Mix the cornflour with the wine, pour into the pot, bring to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy. Stir in the tapenade, place the fondue pot on the burner.

Good to know
Serve with: Bread

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