Preparation time
10 minutes
Ready in
17 minutes
Cooking Time:
Makes
6 to 8 servings
Ingredients
- 8 oz (250 g) Ontario Swiss-style Cheese, finely shredded (2 cups/500 mL)
- 1 tbsp (15 mL) cornstarch
- 1-1/2 cups (375 mL) Ontario Dry White Wine
- 1 clove Ontario Garlic, crushed
- Freshly grated nutmeg and freshly ground black pepper
Instructions
In large bowl, toss cheese with cornstarch until cheese is well coated. Set aside.
In medium saucepan, combine wine and garlic. Bring to boil, reduce heat and cook over low heat for 2 minutes. Very gradually add cheese mixture a handful at a time and cook, stirring, until melted and thick.
Remove from heat and season with nutmeg and pepper to taste. Immediately transfer to warm fondue pot or dish and surround it with prosciutto-wrapped apple and pear wedges, cooked potato cubes and buttered sautéed mushrooms.
Nutritional Information
1 Serving (When recipe serves 8):
- Protein: 7 grams
- Fat: 8 grams
- Carbohydrate: 3 grams
- Calories: 130
- Fibre: 0 grams
- Sodium: 55 mg