Le Gruyère AOP and tomato fondue with pesto cheese straws


First published in 2019
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Gruyère and tomato fondue

Pesto cheese straws

  • 1 sheet of puff pastry, (approx 320g)
  • 2 tbsp of pesto
  • 30g of Gruyère, finely grated
  • 1 egg, beaten
  • salt
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
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
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
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
Once the passata comes to the boil, add a handful of cheese. Once melted, add the next handful and repeat until all melted
Add the cornflour paste to thicken slightly along with the dried herbs. Taste and season with salt and pepper
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
First published in 2019
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