Easy cheese fondue

30-60 minutes 400 kcal or less 6 servings cheddar cheese fondue cheese recipes crème fraîche easy filling fondu fonduta gruyère gruyere fondue indulgent mains quick retro recipes salami seventies recipes sharing food starter

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Source

Ingredients

2 tbsp cider vinegar

1 tsp cornflour

250g cheddar , grated

250g gruyère , grated

3 tbsp crème fraîche

4 thick slices bread , such as sourdough, chopped into chunks

2 tbsp olive oil

2 carrots , cut into batons

2 peppers , deseeded and cut into strips

2 celery sticks, thickly sliced

200g pack mini salami or 1 thin salami cut into bite-size chunks

Method

Heat oven to 200C/180C fan/gas 6. Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Set over a pan of boiling water. Slowly melt the cheese, stirring occasionally. When it’s nearly melted, add the crème fraîche and a little black pepper, if you like. Lower the heat and keep warm.

To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 mins until golden and crisp.

To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.