Ingredients
- Croutons:
- Croutons may be made one day in advance and stored in an airtight container.
- 1 loaf French bread, cut into 1" cubes
- 1/4 c. butter, melted
- 1/4 c. grated Parmesan
- Fondue:
- 1/4 c. cornstarch
- 3 Tb. water
- 1 (16 oz.) bottle white cooking wine
- 1/2 tsp. garlic powder
- 2 Tb. freshly squeezed lemon juice
- 6 c. (1 1/2 lbs.) shredded Harvarti cheese
- 2 c. (8 oz.) shredded Gruyere cheese
- 1/3 c. cooking sherry
- 1/4 tsp. ground white pepper
Preparation
Step 1
For croutons, preheat oven to 375 degrees. Place bread cubes in a large bowl. Pour melted butter evenly over bread. Sprinkle cheese over bread and toss until evenly coated. Spread evenly on an ungreased baking sheet. Stirring occasionally, bake 5-8 minutes or until lightly toasted. Transfer to paper towels to cool.
Fon fondue, dissolve cornstarch in water in a small bowl. In a large saucepan, combine wine and garlic powder. Cook over medium-low heat until heated through but not boiling. Stir in lemon juice. Gradually whisk in cheeses, whisking constantly until melted. Stir in sherry and white pepper. Gradually add cornstarch mixture and whisk until mixture begins to thicken. Pour into a fondu pot or chafing dish. Serve warm with croutons.