½ pound imported Swiss cheese, shredded
½ pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 clove garlic, peeled
1 cup dry white wine (such as Sauvignan Blanc)
1 tablespoon lemon juice
1 tablespoon brandy
½ teaspoon dry mustard
Plenty of MYBREAD® for dipping
Coat the cheeses with cornstarch in a small bowl and set aside.
Rub the inside of the ceramic fondue pot with the garlic.
Over a medium heat, add the wine and lemon juice. Bring to a gentle simmer.
Stir the cheese into the simmering liquid gradually (do this gradually for a smooth dip).
Once smooth, stir in the brandy, mustard and nutmeg.
Heat or toast MYBREAD® baguettes, pitas, breadsticks or rolls and cut into "dipper" size pieces.
Serve bread with apples and vegetables.
Dip and enjoy.
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These beautiful, grilled garden tomato and herb pizzas are perfect for warm summer nights. Enjoy a healthy dinner in less than 30 minutes.
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