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Swiss Cheese and Black Olive Fondue

Updated February 23, 2016
(1 Votes)

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Add more olives for a stronger olive flavor.

Remember to stir cheese constantly during the fondue to prevent scorching.

Make ahead:

Grate Emmentaler and Gruyère and combine in a bowl; refrigerate until needed. Chop olives.

Serves4 as a main course or 6 as an appetizer

CostModerate

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Courseappetizer

Dietary Considerationappetizer

Taste and Texturecheesy, salty

Type of Dishdip/spread

Ingredients

  • 8 oz Emmentaler cheese, grated 250 g
  • 8 oz Gruyere cheese, grated 250 g
  • 1½ tbsp all-purpose flour 22 mL
  • 1 clove garlic, halved
  • 1¼ cups dry white wine 300 mL
  • 3 tbsp black olives, chopped 45 mL

Instructions

In a bowl, combine Emmentaler, Gruyère and flour; mix well to coat cheese with flour. Set aside.

Rub the inside of a large saucepan with cut sides of garlic. Discard garlic. Add wine and bring to a simmer over medium heat. Reduce heat to medium-low.

Add cheese mixture by handfuls to saucepan, whisking constantly after each addition in a figure-eight motion until cheese is melted. Remove from heat. Stir in olives. Transfer to fondue pot and serve immediately.

Serve with…

Focaccia wedges, French bread or sourdough cubes, boiled new potatoes, blanched red peppers, zucchini rounds, mushrooms, broccoli florets.

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