Description
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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 portion (approx. 150g)
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 85mg
