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Extra Old Cheddar and Basil Fondue with Grape Tomatoes and Brioche

Real cream and fresh-chopped basil put a new spin on this cheese fondue. Dip chunks of brioche in this, and you might think you’re eating a cloud.

Ingredients

  • 1 Tbsp unsalted butter
  • ½ cup chopped basil
  • 1 Tbsp chopped garlic
  • 2 cups whipping cream
  • 1 cup Bothwell Extra old White Cheddar, grated
  • Pinch of salt and pepper

Directions

  1. Melt butter in a small saucepan; add garlic and sauté for about one minute.
  2. Add cream and bring to a simmer, reduce the cream by a 1/3, and add the cheese an little at a time, stirring constantly.
  3. Add chopped basil, salt and pepper.
  4. Arrange small cubes of brioche and whole grape tomatoes on a platter, and place the fondue mixture in a fondue pot over a low flame to keep warm.
  5. Serve with skewers for dipping.
Notes