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400-g pkg Swiss cheese fondue
1 tsp finely chopped fresh rosemary
Place fondue in a medium-size saucepan. Set over medium heat, and stir almost constantly, until cheese is completely melted and smooth, 5 to 8 minutes. Stir in rosemary.
Pour into a fondue pot and place in a serving stand or spoon mixture into ramekins for individual servings. Great with bread sticks, cubes of chorizo sausage, cherry tomatoes, pepper strips, carrot sticks, or apple or pear wedges for dunking.
Calories 173, Protein 11.3g, Carbohydrates 3g, Fat 12.8g, Sodium 563mg.
This recipe is a great time saver! Start with store-bought cheese fondue (sold in the deli section), then add a homey touch with ingredients such as fresh rosemary, spicy peppers or pesto.
When fondue is hot, stir in a sprinkle of freshly grated nutmeg. Or add a sprinkle of dried sage leaves.
While cheese is melting, stir in 1/4 cup (50 mL) finely chopped sun-dried tomatoes and 2 tbsp (30 mL) finely chopped black olives.
When fondue is hot, stir in 1/4 cup (50 mL) pesto.
When fondue is hot, stir in 1 tbsp (15 mL) finely diced jalapeño and 1/2 tsp (2 mL) chipotle Tabasco or regular Tabasco, or a dollop of hot garlic-chili sauce.
While cheese is melting, stir in 1/4 cup (50 mL) dry sherry.