Tomato Basil And Gouda Cheese Fondue Recipes

GOUDA FONDUE

Gouda Fondue image

Provided by Food Network Kitchen

Time 40m

Yield 2 cups fondue, serves 4 to 6

Number Of Ingredients 8

Ingredients

1 cup dry white wine
1 teaspoon freshly squeezed lemon juice
12 ounces Gouda cheese, (rind trimmed), shredded
4 ounces aged Gouda cheese, (rind trimmed), shredded
2 tablespoons cornstarch
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
Cubed or torn bread, boiled small red potatoes, broccoli, cauliflower, and/or sliced apples or pears

Steps:

Combine wine and lemon juice in a small pot over medium heat. Toss together both cheeses and cornstarch in a large bowl. When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth. Season with nutmeg and cayenne. Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour.

TOMATO CHEESE FONDUE

Tomato Cheese Fondue image

This fondue is like no other fondue recipe I have seen, my mom made it since I was a kid and we love it. Only 4 easy ingredients, tomato juice, onion soup mix, lemon juice and sharp cheddar cheese and 2 steps.

Provided by Margie99

Categories Cheese

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 cup tomato juice
1 tablespoon lemon juice
1 (1 1/4 ounce) envelope onion soup mix
4 cups shredded sharp cheddar cheese

Steps:

Simmer the tomato juice, lemon and soup mix for about 10 minutes, stirring often.
Add the shredded cheese one handful at a time, melting between each handful.
When it is all melted you are done.
We always use bread but you could use veggies or meat.
It can be a bit salty so I think that is why bread works best.
Also if you use a brand name onion soup mix I think its less likely to be too salty.

BAKED STUFFED TOMATOES WITH GOAT CHEESE FONDUE

Baked Stuffed Tomatoes With Goat Cheese Fondue image

Hollowed out and stuffed with a runny mix of goat cheese and mascarpone, firm but ripe tomatoes make excellent vessels for a melting fondue.

Provided by Melissa Clark

Categories quick, appetizer

Time 20m

Yield 2 to 3 servings

Number Of Ingredients 10

Ingredients

2 to 3 large firm tomatoes, or 4 to 6 small firm ones
Kosher salt
3 tablespoons mascarpone
3 tablespoons goat cheese, at room temperature
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 garlic cloves, finely chopped
2 anchovies, finely chopped
1/4 cup panko or other coarse bread crumbs
Freshly ground black pepper, to taste

Steps:

Preheat oven to 500 degrees. If necessary, slice a very thin layer off bottoms of tomatoes so they will stand upright. Core tomatoes, and carve them out, stopping about about 3/4 inch from bottom and sides. (Do not remove too much, or tomato will collapse when baked.) Season inside of each tomato with salt. In a small bowl, stir together mascarpone and goat cheese.
To prepare topping, melt butter with oil in a medium skillet over medium-high heat. Add garlic and anchovies, and cook, stirring, 30 seconds. Stir in bread crumbs, and sauté 2 minutes more. Season with pepper.
Fill each hollow with mascarpone mixture. Top generously with bread crumbs. Transfer tomatoes to a baking sheet, and bake until they are slightly blistered and the tops are golden, about 10 minutes.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 352 milligrams, Sugar 4 grams, TransFat 0 grams

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