Cheese Fondue With Bread Cubes Recipes

BREAD BOWL FONDUE

Steps:

• Cut the top fourth off the loaf of bread; set top aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside., In a large bowl, combine the process cheese, sour cream and cream cheese. Stir in the ham, green onions, chilies and Worcestershire sauce. Spoon into bread shell; replace top. Wrap tightly in heavy-duty foil and place on a baking sheet. Bake at 350° for 60-70 minutes or until the filling is heated through. , Meanwhile, toss reserved bread cubes with oil and butter. Place on an ungreased 15x10x1-in. baking pan. Bake for 10-15 minutes or until golden brown, stirring occasionally. , Unwrap loaf and remove bread top; stir filling. Serve with vegetables and toasted bread cubes.

CHEESE FONDUE BREAD BOAT RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut off the top of the bread. Use a bread knife to cut around the inside of the bread and scoop the center out.
• Cut the center and top of the bread into bite-sized cubes.
• Mix two teaspoons of crushed garlic into the melted butter. Brush the garlic butter on the bottom and the inside walls of the bread boat.
• Dip all the bread cubes in the remaining garlic butter, set aside.
• Combine the cream cheese, cheddar, mozzarella, milk, remaining teaspoon of crushed garlic, salt, and pepper in a medium bowl.
• Pour the cheese mixture into the bread boat.
• Brush the top of the cheese mixture with egg yolk.
• Place the bread boat and the bread cubes on a baking sheet.
• Bake for 15 minutes, remove the croutons, and continue baking the bread boat for another 15 minutes, or until the cheese is melted and a golden brown crust is formed.
• Enjoy!

CLASSIC CHEESE FONDUE WITH FRENCH BREAD

Steps:

• 1. Rub the inside of the fondue pot with one clove of garlic and then discard.
• 2. Cook wine and lemon juice int pot until very hot. Add garlic clove speared with a toothpick (it will make removing it easier). Decrease heat and stir in cheese, cooking until melted.
• 3. In a separate bowl, blend kirsch with cornstarch, nutmeg, white pepper and paprika; stir into cheese until smooth. Keep on low heat and do not boil.
• 4. Remove garlic clove and serve with French bread.