Individual Cheese Fondues with Apples and Ham

Name: Individual Cheese Fondues with Apples and Ham
Yield: Makes 6 Fondues
Ingredients: 2 teaspoons cornstarch; 1 Fuji or Cameo apple or other dessert apple, cored and cut into ½-inch wedges; 4 ounces fontina cheese, grated (about 1½ cups); 1 ounce Parmesan cheese, grated (about ½ cup); 8 ounces Jarlsberg, Emmental, or other Swiss-type cheese, grated (about 3 cups); ¼ teaspoon minced or pressed garlic; ¾ cup dry white wine; 24 (1-inch) baguette cubes; 2 ounces thinly sliced Black Forest or other top-quality ham (about 5 slices)

Preparation info

Makes
6
Fondues

Difficulty
Easy

Appears in

Gourmet Game Night

By Cynthia Nims

Published 2010

About

Ham and cheese. Apples and cheese. Bread and cheese. Cheese is a phenomenal partner for so many foods. I devised this twist on classic cheese fondue to allow all those combinations to shine.

Ingredients

¾ cup dry white wine
¼ teaspoon minced or pressed garlic
8

Starter
Dinner

Method

Combine the wine and garlic in a saucepan over medium heat and bring to a low boil. While the wine is heating, combine the cheeses and cornstarch in a bowl and toss well to evenly mix. Add the cheese mixture to the wine and cook gently, stirring often, until the cheese is fully melted and smooth in texture, 3 to 5 minutes. The mixture should not boil; reduce the heat to medium-low if needed. Ke