Cheese Fondue with Toasted Fingers


Preparation info

  • Serves


    as a Snack
    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

The quantities listed here are enough for small snack bites, but double them if you are serving this as a complete starter


  • 200 ml (7 fl oz) dry white wine
  • 150 g (5


  • Warm the wine in a saucepan over a medium-low heat to a gentle simmer. Mix the grated cheeses with the cornflour, stirring them little by little into the wine until completely melted and smooth. Do not boil the fondue because this will curdle the cheese. Remove the pan from the heat. Flavour the fondue with the mustard, Worcester sauce and a twist of pepper.

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