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.



  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.