Cheese Fondue with Marinated Broccoli and Dried Tomatoes

Cheese Fondue with Marinated Broccoli and Dried Tomatoes
1 hr
4 h.
Ready in


for 6 servings
500 grams Broccoli
1 Shallot
3 tablespoons White vinegar
freshly ground pepper
6 tablespoons Olive oil
150 grams sun-dried tomato in oil
1 Baguette
300 grams Raclette cheese
300 grams Chevrol goat cheese
1 Garlic clove
300 milliliters White wine
2 teaspoons Cornstarch
4 tablespoons Grappa
1 pinch Nutmeg
1 generous pinch Cayenne pepper
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Preparation steps

Step 1/5

Rinse the broccoli, cut into florets and blanch for 2-3 minutes in salted water. Drain the broccoli retaining the cooking water. Peel the shallot and dice. Combine the vinegar, 8 tablespoons of blanching water, salt, pepper, oil and shallots and stir. Place the broccoli in the marinade and let sit for 2-3 hours.

Step 2/5

Drain the tomatoes and cut into strips. Cut the baguette into cubes and place in bowls with the tomatoes and marinated broccoli.

Step 3/5

Cut the cheeses into small cubes. Peel, halve and rub the fondue pot with garlic clove.

Step 4/5

In a pot combine the diced cheese with the wine and melt, stirring constantly over medium heat. Stir the cornstarch and Grappa into the cheese mixture, stirring until smooth. Simmer for 2-3 minutes until the fondue is bound together. Season well with pepper, nutmeg and cayenne pepper.

Step 5/5

Simmer the cheese mixture in a fondue pot and gently simmer over low heat. Place the prepared ingredients on the table. Place the broccoli and bread cubes on fondue forks and dip into the hot cheese.