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🍽️ Tomato Cheese Fondue

1218 kcal · 30 min · 4 servings

Ingredients

• 1 small cauliflower
• 500 g broccoli
• salt, white pepper from the mill
• 1 loaf of white bread
• 4 tomatoes
• 400 g Gruyère cheese
• 200 g Emmentaler
• 1 clove garlic
• 250 ml dry white wine
• 2 tsp lemon juice and cornstarch each
• 2 tbsp kirsch and chive rings each
• grated nutmeg

Instructions

1. 1. Clean the cauliflower and broccoli and divide into florets. Blanch in salted water for two minutes. Drain and shock briefly in cold water. Then let drain in a sieve. Cut the white bread into small cubes and arrange the vegetables and bread on separate plates.
2. 2. Cut the tomatoes in a cross shape. Pour boiling water over them, then shock with cold water and peel off the skin. Quarter the tomatoes, remove the seeds, and dice the flesh finely. Grate the cheese coarsely. Halve a clove of garlic and rub the fondue pot with it.
3. 3. Add the white wine and lemon juice to the pot and bring to a boil. Add the cheese over medium heat, stirring constantly, and let it melt. Stir in the diced tomatoes. Mix the cornstarch and kirsch and stir into the cheese fondue, then bring to a boil once.
4. 4. Season with pepper and nutmeg. Stir in the chives. Place the fondue pot on a chafing dish. In addition to the vegetables and white bread, cornichons, pearl onions, and mixed pickles are also good for dipping.

Nutrition per serving

• kcal: 1218
• Protein: 68 g · Fett/Fat: 50 g · Carbs: 110 g