Le Gruyère AOP and tomato fondue with pesto cheese straws

Gruyère and tomato fondue with pesto cheese straws

PT45M

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  • Gruyère and tomato fondue

  • 2 garlic cloves
  • 400g of passata
  • 100ml of white wine
  • 350g of Gruyère, grated
  • 150g of Emmental
  • 1 tbsp of cornflour, mixed with 2 tbsp water
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • salt
  • pepper
  • Pesto cheese straws

  • 1 sheet of puff pastry, (approx 320g)
  • 2 tbsp of pesto
  • 30g of Gruyère, finely grated
  • 1 egg, beaten
  • salt
1
Begin by making the cheese straws. Preheat an oven to 180°C/gas mark 4. Cut the pastry sheet in half and spread the pesto over one half. Grate over the Gruyère then carefully top with the other half of the pastry
2
Use a large knife to slice the pastry lengthways into 1cm strips. Take each strip and twist from both ends to create the straws. This is much easier to do with the pastry is cold, so place back in the fridge for 20 minutes if they become too soft to work with
3
Place on a greaseproof lined tray and bake for around 20 minutes, or until the straws are nice and crisp. Leave to cool then store in an airtight container until ready to serve
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4
For the fondue, roughly grate the garlic cloves then rub around the inside of the fondue pot. Pour in the passata and white wine and light the burner underneath. If you don't have a fondue pot, you can cook this in a saucepan over a low heat
5
Once the passata comes to the boil, add a handful of cheese. Once melted, add the next handful and repeat until all melted
6
Add the cornflour paste to thicken slightly along with the dried herbs. Taste and season with salt and pepper
7
Keep on a low heat whilst you dip in the cheese straws plus any chunks of fresh bread or vegetables you'd like to use
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