Cubed French, sourdough, and/or pumpernickel bread
Cooked sliced hot sausage
Sliced firm apples, such as Granny Smith
Cherry tomatoes
Button mushrooms, wiped clean and stems removed
Lightly steamed asparagus
Lightly steamed cauliflower florets
Lightly steamed broccoli florets
Boiled baby new potatoes in their skins, quartered if large
Assorted fondue dippers:
⅛ teaspoon nutmeg
1 teaspoon Dijon mustard
1 tablespoon brandy
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 cup dry white wine, such as Sauvignon Blanc
2 tablespoons cornstarch
⅓ pound Gouda
⅓ pound Fontina
⅓ pound firm alpine-style cheese, such as Gruyere
For the fondue:
Well Plated
I'm Erin, and I'm fearlessly dedicated to making healthy food taste incredible.
http://www.wellplated.com
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