Emile Henry Recipes

Cheddar Tomato Fondue recipe

Temperature: No temperature° F

Ingredients

2 tablespoons (30 g) unsalted butter
2 tomatoes, finely chopped
4 garlic cloves, smashed but left whole
5 tablespoons (80 ml) dry vermouth
2 tablespoons cornstarch
21 oz. / 5 cups (600 g) sharp cheddar cheese, coarsely grated

Instructions

Recipe for 4 servings
Heat an Emile Henry fondue pot over medium heat. When hot, melt butter and add tomatoes and garlic. Stir occasionally until liquid is evaporated, about 5 minutes. Mix together vermouth and cornstarch in a small bowl, and add to tomato and garlic mixture.
Simmer gently, stirring about 1 minute. Discard garlic. Add Cheddar cheese by the handful, stirring until completely melted. Place fondue pot on the base, with the burner ignited. Keep flame to medium low.
Serve with cubes of French bread.