Gruyere Fondue With Salsa Verde

Course : Fondues
Serves: 4
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1/2 cup packed fresh basil leaves
1/4 cup chopped fresh psrsley
1/4 cup dry vermouth
1 tablespoon dijon mustard
1 clove garlic
1 1/2 pounds gruyere cheese -- shredded,(abt. 5-1/2-cups)
2 tablespoons cornstarch
1 1/2 cups dry white wine
1 loaf bite size pieces of focaccia or french bread
1 medium fresh fennel
1 medium steamed broccoli and cauliflower florets
1 bunch cherry tomatoes
1 pound peeled cooked shrimp.

Preparation / Directions:

Puree first 5 ingredients in blender until smooth. Transfer verde to small bowl. Season to taste with salt and pepper. Cover tightly and let stand at room tem- perature. (Can be prepared 2 hours ahead. Keep at room temperature.) Toss Gruyere with cornstarch in large bowl. Bring wine to simmer in heavy medium saucepan over medium heat. Add cheese to the wine in 3 batches, whisking after each addition until cheese melts before adding more. Continue stirring until mixture is smooth and just begins to simmer (do not boil). Stir in half the salsa verde. Season with salt and pepper. Transfer fondue to fondue pot. Spoon remaining salsa verde atop the fondue. Swirl knife through fondue and salsa verde, creating marble design. Set pot over candle or canned heat burner. Serve with focaccia,vegetables and shrimp.


Nutritional Information:

800 Calories (kcal); 55g Total Fat; (68% calories from fat); 51g Protein; 6g Carbohydrate; 187mg Cholesterol; 626mg Sodium

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