Cheese Fondue with Toasted Fingers

Name: Cheese Fondue with Toasted Fingers
Yield: Serves Four as a Snack
Cuisine: United Kingdom
Ingredients: ciabatta, focaccia, panini or any bread slices; 1-2 teaspoons English mustard; 200 ml (7 fl oz) dry white wine; 150 g (5 oz) Cheddar cheese, grated; ½ teaspoon cornflour; a dash of Worcester sauce; 150 g (5 oz) Caerphilly cheese, grated; pepper

Preparation info

Serves
Four
as a Snack

Difficulty
Easy

Appears in

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

Ingredients

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

Europe
United Kingdom
Vegetarian
cheese
England

Method

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.