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Instagram Truffle & Artichoke Pesto Cheese Fondue with Bread, Carrot Sticks and Cornichons 5-min.jpg

Truffle Cheese Fondue

Prep 5 minutesCooking 10 minutes4 people

Cheese fondue is as cheesy as it gets. Mountains of cheese melted with garlic, white wine and the indulgent addition of Truffle & Artichoke Pesto for an added flavour boost. Serve with bowls of sourdough bread, tart cornichons and carrot batons with skewers of course to prevent having to fish for lost bread!

recipe

10 minutes

Starter Recipes

Winter Recipes

Christmas Recipes

Nut Free Recipes

Cheese Recipes

Pestos

Starter

Easy

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Ingredients

120ml White Wine

2 cloves Garlic grated

400g Emmenthal grated

400g Cheddar grated

1 tbs Cornflour

1/2 jar Truffle & Artichoke Pesto

1 loaf Sourdough

1 large jar Cornichons

2 large Carrots, cut into sticks

 

Instructions

  1. Put the wine in a thick bottomed pan with the grated garlic on a medium/high heat. Meanwhile toss the cheese with the cornflour.
  2. When the wine is boiling, add a handful of cheese and whisk continuously. As soon as it’s melted add another handful and continue until all the cheese is added and you have a nice thick mixture. Stir in the Truffle & Artichoke Pesto until it is all combined.
  3. Add salt if you want it, devour with the sourdough, carrots and cornichons.

Included in this Recipe

Truffle & Artichoke Pesto

Truffle & Artichoke Pesto

A blend of black truffles from Piedmont, artichokes from Puglia and aged Parmigiano Reggiano.

Cornichons

Cornichons

Small and super crunchy - try them with a rustic pâté Chilled Product