Appetizer Recipes

Tomato-Swiss Fondue
Print Recipe
  • 4 cups (1 lb.) Swiss Valley Farms Swiss cheese
  • 1/4 cup flour
  • 1 garlic clove halved
  • 2 cups tomato juice
  • 1 tsp crushed basil leaves
  • 1/2 tsp salt
  • 1/2 tsp Worcestershire sauce

Toss together cheese and flour. Rub inside of 3-quart saucepan with garlic; discard garlic. Add tomato juice and heat until bubbles rise. Over low heat, add cheese, a half cup at a time, stirring until cheese is melted after each addition. Add basil, salt and Worcestershire sauce. Transfer to fondue pot. Serve with cubes of French bread, vegetable dippers, cooked ham cubes or cooked shrimp. Makes 3 1/2 cups.
Variation: Substitute white grape juice for the tomato juice and omit the basil leaves.
Appetizer Recipes

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