F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Three-Cheese Fondue with Pickles
© Amy Neunsinger

Three-Cheese Fondue with Pickles

  • TOTAL TIME: 30 MIN
  • SERVINGS: 8
  • FAST
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

To make her fondue especially rich and creamy, Ali Larter adds Brie to a mix of Swiss cheeses. She serves the fondue with bread as well as more original accompaniments like fennel wedges and tangy cornichons.

Slideshow: Fantastic Fondue

  1. 1/2 pound Gruyère cheese, shredded
  2. 1/2 pound Emmentaler cheese, shredded
  3. 2 ounces Brie—rind discarded, cheese cut into small chunks
  4. 1 1/2 tablespoons all-purpose flour
  5. 1 garlic clove, halved
  6. 1 1/4 cups dry sparkling wine
  7. 2 teaspoons kirsch
  8. 1/2 teaspoon freshly grated nutmeg
  9. Kosher salt
  10. Freshly ground pepper
  11. Cornichons, cubed bread and sliced fennel, for serving
  1. In a bowl, toss the cheeses and flour. Rub the inside of a fondue pot or an enameled cast-iron casserole with the cut sides of the garlic. Add the sparkling wine and simmer over moderately low heat for 3 minutes. Add the cheese in small handfuls, stirring constantly until melted before adding the next handful. Stir in the kirsch and nutmeg. Remove from the heat and season with salt and pepper. Serve hot with cornichons, bread and fennel.
Make Ahead The fondue can stand at room temperature for 4 hours. Let cool slightly, then press plastic wrap directly onto the surface. Remove the plastic before reheating.

Suggested Pairing

Creamy, splurge-worthy Champagne.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.