← Back to Search Results
American
Swiss Cheese and Black Olive Fondue

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Yield: Serves 4 as a main course or 6 as an appetizer

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

Directions

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

2. 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.

3. 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.

Notes

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.


© 2007 Ilana Simon

Note from Cookstr's Editors

Nutritional information is based on 6 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

367kcal (18%)
337mg (14%)
3g
0g
25g (39%)
0g
14g (72%)
8g
1g
83mg (28%)
1g
23g
33mg
100mg
206mcg RAE (7%)
0mg (0%)
772mg (77%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

mom-a-licious Mom-a-Licious
by Domenica Catelli
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
martin-yans-china Martin Yan's China
by Martin Yan
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
cook-with-jamie Cook with Jamie
by Jamie Oliver
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
living-raw-food Living Raw Food
by Sarma Melngailis
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?