Fondue with sun-dried tomatoes
Ingredients
for 4 people
| 500 g | white bread, in slices |
| 1 | garlic clove, cut in half |
| 2 tbsp | olive oil |
| 4 sprigs | thyme, leaves torn off |
| 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 |
| 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 |
How it's done
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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