I love this fondue because it turns simple ingredients into something special. The combination of gruyere and cheddar creates a beautifully smooth, creamy dip with a deep, nutty flavor. The mascarpone adds extra richness, and when paired with toasted bread sticks, every bite feels luxurious. It’s perfect for gatherings, date nights, or any time I want to serve something fun and interactive that everyone enjoys.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup (250ml) white grape juice 1 garlic clove, crushed 1 2/3 cups (200g) gruyere cheese, grated 1 2/3 cups (200g) cheddar cheese, grated 20 pieces day-old woodfired bread, toasted or chargrilled, cut into pieces 1 tbsp extra virgin olive oil 1/2 cup (125g) mascarpone 1–2 tbsp water (to loosen, if needed)
Directions
I begin by soaking 20 wooden skewers in cold water for about 15 minutes to prevent them from burning while toasting the bread.
Next, I place the white grape juice and crushed garlic into a saucepan over medium-low heat. I let it cook for about 5–6 minutes, until it has reduced by half and the flavors have infused. Then, I add the grated gruyere and cheddar cheeses, stirring gently as they melt. I keep the heat low to prevent the cheese from splitting, stirring occasionally until the mixture is smooth and creamy.
While the cheese melts, I brush the bread pieces with olive oil, thread them onto the soaked skewers, and chargrill or toast them until golden and crisp.
When the cheese mixture is ready, I stir in the mascarpone until the fondue becomes velvety and well combined. If it feels too thick, I add a splash or two of hot water until it reaches the perfect dipping consistency.
I transfer the fondue to a warmed serving pot or dish, sprinkle lightly with paprika if I like, and serve immediately with the toasted bread sticks for dipping. Fresh rocket leaves on the side add a nice peppery contrast.
Servings and Timing
This recipe serves 6 people and takes about 20 minutes to make from start to finish. It’s quick, simple, and perfect for sharing as a starter or a cozy centerpiece for a casual get-together.
Variations
I sometimes mix in a little mozzarella for extra stretchiness or use Swiss cheese for a milder flavor. For a twist, I add a pinch of nutmeg or mustard powder to the melted cheese for a subtle warmth. If I don’t have bread sticks, I serve it with vegetable crudités, roasted potatoes, or pretzels for dipping. For a richer texture, I replace some of the mascarpone with cream cheese.
Storage/Reheating
If I have leftover fondue, I store it in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a saucepan over low heat, stirring constantly. If it thickens too much, I loosen it with a little warm water or milk until smooth again. It’s best served fresh, but reheats surprisingly well.
FAQs
What kind of cheese melts best for fondue?
I find that gruyere and cheddar give the perfect combination of smooth texture and rich flavor.
Can I make this without a fondue pot?
Yes, I serve it in a small heatproof bowl or dish and reheat gently as needed.
What can I dip in cheese fondue?
I love using toasted bread, crackers, roasted vegetables, or apple slices.
Can I make it ahead of time?
Yes, I melt and mix everything, then gently reheat before serving.
How do I keep the fondue smooth?
I stir continuously over low heat and avoid boiling to prevent curdling.
Can I use a different liquid instead of grape juice?
Yes, I sometimes use vegetable stock or apple juice for a slightly different flavor.
What’s the best way to serve fondue for guests?
I keep it warm at the table and provide a variety of dippers for everyone to enjoy.
Can I make it lighter?
I use reduced-fat cheese and mascarpone, though the texture will be slightly less creamy.
How do I stop the cheese from separating?
Keeping the heat low and stirring gently helps maintain a silky consistency.
What if I don’t have skewers?
I simply serve the bread pieces in a bowl and use forks or small fondue sticks for dipping.
Conclusion
This Simple Cheese Fondue with Bread Sticks is the ultimate comfort dish for sharing. I love how the creamy, melty cheese pairs with crispy toasted bread, creating a rich and satisfying treat that’s both elegant and easy. Whether for a cozy night in or a festive gathering, this fondue always brings warmth and joy to the table.
A creamy, indulgent cheese fondue made with gruyere, cheddar, and mascarpone, served with golden toasted bread sticks. This easy 20-minute recipe is perfect for sharing at gatherings or cozy nights in.
Ingredients
1 cup (250 ml) White grape juice
1 Garlic clove, crushed
1 2/3 cups (200 g) Gruyere cheese, grated
1 2/3 cups (200 g) Cheddar cheese, grated
20 pieces Day-old woodfired bread, toasted or chargrilled, cut into pieces
1 tbsp Extra virgin olive oil
1/2 cup (125 g) Mascarpone
1–2 tbsp Water, to loosen if needed
Instructions
Soak 20 wooden skewers in cold water for 15 minutes to prevent burning.
Place the grape juice and crushed garlic in a saucepan over medium-low heat. Simmer for 5–6 minutes until reduced by half.
Add the grated gruyere and cheddar cheeses, stirring gently over low heat until melted and smooth.
Brush bread pieces with olive oil, thread onto soaked skewers, and toast or chargrill until golden and crisp.
Stir the mascarpone into the melted cheese mixture until smooth and creamy. Add a splash of hot water if needed to loosen the consistency.
Transfer the fondue to a warm serving pot or bowl, sprinkle with a little paprika if desired, and serve immediately with toasted bread sticks for dipping.
Notes
Add a pinch of nutmeg or mustard powder for subtle warmth.
Replace mascarpone with cream cheese for a richer flavor.
Use Swiss cheese or mozzarella for a milder or stretchier texture.
Serve with roasted vegetables, crackers, or pretzels instead of bread.
Store leftovers in the fridge for up to 2 days and reheat gently with a splash of milk or water.
Avoid high heat to prevent the cheese from splitting.
