Fondue grazing board
Serves: 4-6
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Fondue grazing board
This bountiful sharing board has plenty to graze on for all tastes. You just need to figure out what to dip with first...
Serves: 4-6
Prep time: 30 minsTotal time: 
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Nutritional information (Dip and fondue only; 1 of 4 portions)
Calories
408Kcal
Fat
30gr
Saturates
17gr
Carbs
8gr
Sugars
3gr
Fibre
2gr
Protein
20gr
Salt
1.7gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
For the tomato, garlic and rosemary dip
- 2 tbsp olive oil
- 3 garlic cloves, crushed
- 1 rosemary stalk, leaves finely chopped
- a large pinch of chilli flakes
- 1 x 400g tin Taste the Difference Pomodorini cherry tomatoes
- ½ tbsp sherry vinegar
Gouda fondue
- 200g Gouda, grated
- 100g mature cheddar, grated
- 1 tbsp cornflour
- ½ tsp mustard powder
- 1 garlic clove, peeled and lightly bashed
- 150ml dry white wine
- ½ tbsp lemon juice
To serve (optional)
- roasted new potatoes
- cubed rustic bread
- antipasto selection of cured meats
- dried figs
- grapes
- mixed nuts
- cornichons
- cut comb honey
Step by step
- For the tomato dip, heat the oil in a pan on a medium heat. Sizzle the garlic, rosemary and chilli flakes for 30 seconds until fragrant. Mix in the tinned tomatoes then swirl out the tin with 2 tablespoons of water. Lower the heat and simmer for 6-8 minutes until slightly thickened then remove from the heat. For a semi-smooth texture, blitz half the sauce using a mini processor then add back to the pan. Add the vinegar, season to taste, cover and set aside to keep warm.
- For the fondue, combine both cheeses in a bowl with the cornflour and mustard powder. Add the garlic and wine to a heavy pan or fondue pot over a very low heat, and bring to a simmer. Add the cheese, a small handful at a time, stirring frequently and only adding more when the previous handful has melted in. Remove the garlic and stir in the lemon juice.
- Serve the fondue straight away with the tomato dip and accompaniments. If you don’t have a fondue pot over a burner and the cheese starts to stiffen up, reheat it gently on the hob.
