Le Gruyère AOP and tomato fondue with pesto cheese straws
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This recipe takes the classic Swiss fondue to the next level by adding unctuous tomato into the mix and using tasty, flaky cheese straws for dipping. Make the cheese straws a day ahead and store in an airtight container to save time if serving at a dinner party.
First published in 2019
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Ingredients
Metric
Imperial
Gruyère and tomato fondue
- 2 garlic cloves
- 400g of passata
- 100ml of white wine
- 350g of Gruyère, grated
- 150g of Emmental
- 1 tbsp of Doves Farm Organic Cornflour, mixed with 2 tbsp water
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- salt
- pepper
SAVE RECIPE
Equipment
- Fondue pot
Method
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
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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