Seasons Fondue with Olive Oil Toasts

This classic cheese fondue is enhanced with a generous splash of fruity Apricot White Balsamic, bringing a delicate sweetness and bright depth of flavor to every bite. The fondue is served with toasted bread brushed in herb infused olive oils, including Rosemary Infused Olive Oil and Porcini and Sage Infused Olive Oil, creating a rich, aromatic dipping experience.

Perfect for entertaining, this gourmet cheese fondue makes a warm and inviting centerpiece for gatherings with friends and family. Expect irresistible cheese pulls, flavorful artisan oils, and elevated fondue dippers that turn every moment around the table into a memorable dining experience.

Ingredients:

Olive Oil Toasts:

4 cups sourdough bread, cut into bite-sized cubes

1 baguette, sliced

3 tablespoons Rosemary Infused Olive Oil

3 tablespoons Porcini & Sage Infused Olive Oil

Fondue:

1 garlic clove, peeled and halved

1 pound grated gruyere cheese

½ pound grated raclette or Emmental cheese

1 tablespoon cornstarch

1 cup white wine

2 tablespoons Apricot White Balsamic Vinegar

Pinch black pepper

Pinch nutmeg

Assorted fruits, cured meats, and pickles, for serving

Directions:

Preheat the oven to 400°F and line a large baking sheet with parchment paper. Arrange the sourdough cubes on one side of the pan and the baguette slices on the other. Drizzle the sourdough with Rosemary Infused Olive Oil and the baguette slices with Porcini and Sage Infused Olive Oil, then toast for 10 to 12 minutes, or until golden brown and crisp. Remove from the oven and set aside while you prepare the fondue.

To make the cheese fondue, rub the inside of a fondue pot with the cut side of a garlic clove, then discard the garlic. Add the grated cheese to a large bowl, sprinkle with cornstarch, and toss until evenly coated. Pour the wine and Apricot White Balsamic into the fondue pot and bring to a gentle simmer over medium heat. Once simmering, add the cheese in batches, stirring constantly and allowing each addition to melt fully before adding the next. Keep the fondue warm for serving, then finish with freshly ground black pepper and a pinch of nutmeg. Serve immediately with the olive oil, toasted breads, and any other favorite dippers. Serves 6.