THIS HARVEST CHEESE FONDUE RECIPE IS SO COZY

My Harvest Cheese Fondue recipe is perfect for a chilly evening of relaxed eating and socializing as Fondue for Four – How to Throw a Fondue Party. 

This is one of those dishes that makes me start to feel all warm and cozy.  I think about dipping my prosciutto-wrapped asparagus gourmet fondue dippers into the autumn flavored molten cheese.  Yes, I have made this particular concoction many times through the years, as I find that the ingredients are always on hand. 

Here’s a list of suggested gourmet fondue dippers that really take a pot of cheesy goodness to the next level:

• Crusty bread, french, ciabatta, sourdough, etc., cubed
• Thin bread sticks
• Fried pizza dough balls
• Yellow sweet bell pepper, sliced in thin strips
• Small new potatoes, whole or halved, cooked til just tender
• Whole young carrots with green tops, cooked til crisp-tender
• Fennel, sliced
• Sugar snap peas, whole, blanched
• Asparagus spears, cooked til crisp-tender, chilled
• Broccoli florets, cooked til crisp-tender, chilled
• Cauliflower, cooked til crisp-tender, chilled
• Assorted Olives
• Spicy salami slices, tightly rolled
• Chunks or slices of ham
• Meatballs, fully cooked
• Shrimp, peeled and fully cooked, tails on
• Proscuitto wrapped asparagus spears (see notes)
• Asst. colors of apple wedges with skin-on
• Wedges of skin-on pears

HARVEST CHEESE FONDUE RECIPE WITH GOURMET FONDUE DIPPERS

Fondue for Four, simple, yet elegant.  Especially if you prepare an upscale selection of dippers and display them with a little style and panache!  Better yet, set up the fondue pot on your coffee table like I did, and dip away in front of your fireplace! 

What do you love to dip into a fabulous pot of cheese fondue?  What would you dip in my Harvest Cheese Fondue recipe?

I’m always looking for new inspiration to add to my repertoire, so why don’t you head over to our Facebook group, The Fab Life and share your favorite dippers with our community! 

Come join the gang in our Facebook group and get in on the gabfest at, The Fab Life, where we show off our triumphs and share our pursuit of “the good life” with each other all week long.

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Harvest Cheese Fondue & Gourmet Dippers

Yield: 4 cups

Prep Time: 1 hour

Cook Time: 8 minutes

Total Time: 1 hour 8 minutes

Gooey, cheesy goodness with a fruity profile that makes this combination shine. Serve with cubed bread, assorted vegies and fruit.

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Ingredients

• 1-1/4 cups apple cider (you can substitute apple juice)
• 3 cups sharp cheddar cheese, shredded
• 1-1/2 cups Swiss cheese, shredded
• 1-1/2 Tbs. cornstarch
• 1/4 tsp. fresh ground pepper
• 1/8 tsp. ground nutmeg
• Dipper Suggestions -
• Crusty bread, french, ciabatta, sourdough, etc., cubed
• Thin bread sticks
• Fried dough balls
• Yellow sweet bell pepper, sliced in thin strips
• Small new potatoes, whole or halved, cooked til just tender
• Whole young carrots with green tops, cooked til crisp-tender
• Fennel, sliced
• Sugar snap peas, whole, blanched
• Asparagus spears, cooked til crisp-tender, chilled
• Broccoli florets, cooked til crisp-tender, chilled
• Cauliflower, cooked til crisp-tender, chilled
• Assorted Olives
• Spicy salami slices, tightly rolled
• Chunks or slices of ham
• Meatballs, fully cooked
• Shrimp, peeled and fully cooked, tails on
• Proscuitto wrapped asparagus spears (see notes)
• Asst. colors of apple wedges with skin-on
• Wedges of skin-on pears
• *Be sure to drain your cooked/blanched vegies and then drop them into ice water to quickly stop the cooking process.

Instructions

1. In a medium bowl, toss the cheeses with the cornstarch and pepper. In a large saucepan, bring cider or juice to a low boil. Reduce heat to medium-low and add one-half of the cheese mixture. Using a whisk, stir until the cheese is melted before adding the remaining cheese mixture. Cook, stirring continuously for 3-4 minutes or until mixture is well blended and bubbly.
2. Transfer to a small fondue pot or small slow cooker to keep warm.
3. Prepare assorted dippers and serve with fondue.

Notes

I like to use hard cider in this fondue, as it gives it a little kick that's indescribably delicious!

Using assorted colors of baby new potatoes and carrots makes a display extra special.

PROSCUITTO WRAPPED ASPARAGUS SPEARS -

Blanch asparagus spears, drain and cool. Wrap each spear with a slice of proscuitto until it is completely covered. Place on foil lined baking sheet.

Broil asparagus spears, turning once half way through, until proscuitto is crispy. Serve at room temperature.

**The fondue can be made up to 48 hours before serving. Reheat fondue in a saucepan over low heat, thinning with a bit of apple juice or cider if necessary. When fully heated through, transfer to fondue pot or slow cooker.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 911Total Fat 53gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 22gCholesterol 146mgCarbohydrates 66gFiber 6gSugar 25gProtein 45g