Everyone loves fondue, but when it’s served in a gourmet bread bowl it goes to a whole new level of deliciousness! This is an amazing appetizer and it’s ready in just 25 minutes. This recipe was developed using hand-crafted Ecce Panis bread. If Ecce Panis isn't available in your market, you can substitute your favorite artisan-quality bread.
cost per recipe: $10.35
The price is determined by the national average.
Ecce Panis Multigrain Boule
cups shredded Swiss cheese(about 16 ounces)
tablespoons all-purpose flour
teaspoons fresh rosemary leaves, chopped
teaspoon ground red pepper
cups dry white wine
tablespoons lemon juice
Cut a 1-inch slice from the top of the bread. Remove the soft bread from the inside, leaving a 1/4-inch thick bread shell. Cut the top slice and the bread from the inside into 1-inch cubes.
Stir the cheese, flour, rosemary and red pepper in a large bowl.
Heat the wine in a 3-quart heavy saucepan over medium heat to a boil. Reduce the heat to low. Add the cheese mixture, 1/2 cup at a time, stirring after each addition until the cheese is melted. Stir in the lemon juice. Pour the fondue into the bread shell. Serve with the cubed bread for dipping.