Cheesy Dip with Bread Cubes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
4
- Ingredients
- ½ cup vegetable stock
- 1 Tbsp olive oil
- 2 Butternut squash (cut in half lengthways, seeds and fibres removed)
- 2 sprigs thyme (leaves torn off)
- For the fondue
- 2 cups dry white wine
- 1 garlic clove (crushed)
- 2 ¼ cups Emmentaler cheese (grated)
- 2 ¼ cups Gruyere (grated)
- 1 Tbsp Corn starch
- ⅛ cup sour cherry Brandy
- 1 small Baguette (diced)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Mix together the stock and the oil and place the squash halves in a baking dish. Sprinkle with the thyme leaves, season with salt and ground black pepper and pour the stock-oil mixture over the top. Roast for 40 minutes until soft.
3.
To make the fondue, heat the wine in a fondue pot (caquelon) and add the garlic. Gradually add the cheese and allow to melt on a low heat stirring continuously. Once the cheese has melted bring to the boil and then simmer.
4.
Mix together the cornflour and the kirschwasser and add to the cheese. Stir until the mixture is creamy. Keep warm over the stove (rechaud) on a low heat.
5.
To serve, place the squash halves on plates and pour some of the fondue into the hollow. Skewer the bread onto fondue forks and dip it into the fondue. Use a spoon to eat the squash with the fondue.
