Cheese Fondue in Bread Bowl
A warm, gooey cheese fondue served in a hollowed-out bread bowl. Perfect for dipping crusty bread pieces and veggies.
- Total time
- 30 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 loaf round sourdough bread loaf
- 8 oz gruyere cheese, shredded
- 8 oz emmental cheese, shredded
- 1 clove garlic clove, halved
- 1 cup dry white wine
- 1 tbsp cornstarch
- 1 tsp lemon juice
- ¼ tsp nutmeg
Instructions
- 1
Cut a circle in the top of the 1 loaf sourdough bread and scoop out the inside, leaving a 1-inch thick shell. Tear the removed bread into bite-size pieces for dipping.
- 2
Rub the inside of the bread bowl with the 1 halved garlic clove, then discard the garlic.
- 3
In a medium bowl, toss the 8 oz gruyere and 8 oz emmental with the 1 tbsp cornstarch until evenly coated.
- 4
In a small saucepan over medium heat, bring the 1 cup white wine and 1 tsp lemon juice to a gentle simmer, about 3 minutes.
- 5
Gradually add the cheese mixture to the wine, stirring constantly, until melted and smooth, about 5 minutes. Stir in the 1/4 tsp nutmeg.
- 6
Pour the fondue into the bread bowl and serve immediately with the bread pieces for dipping.
- 7
If the fondue thickens, stir in a splash of warm wine or water to loosen it.
Tools you’ll need
- small saucepan
- mixing bowl
- knife
- cutting board
- spoon
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