Baked Cheese And Tomato Fondue
A rich baked cheese and tomato fondue combining Swiss cheese, tomatoes, and savory spices, perfect for sharing as a comforting appetizer or main dish among friends.
Ingredients
- 2/3 cup soft margarine ⓘ
- 1 clove garlic ⓘ
- 1 teaspoon dry mustard ⓘ
- 1 (8 oz.) loaf Italian bread ⓘ
- 3 cups grated Swiss cheese ⓘ
- 1 1/2 cups grated Cheddar cheese ⓘ
- 1 1/2 cups grated Swiss cheese ⓘ
- 3 tablespoons grated onion ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1 teaspoon paprika ⓘ
- dash of pepper ⓘ
- 1/3 cup all-purpose flour
- 3 cups milk ⓘ
Instructions
- In a small bowl, cream 1/3 cup margarine with the crushed garlic and 1/2 teaspoon dry mustard until well blended.
- Remove the ends of the loaf of Italian bread and cut into 1/2-inch thick slices.
- Spread one side of each bread slice with the butter mixture.
- Make the fondue a day before serving.
- Prepare the cheese mixture by combining grated Swiss cheese or a mix of Swiss and Cheddar cheese with grated onion, salt, paprika, pepper, and flour.
- Gradually heat the milk and stewed tomatoes, then add the cheese mixture, stirring until melted and smooth.
- Stir in beaten eggs and pour the mixture into a baking dish.
- Bake until golden and bubbly, then serve hot.
Tips & Substitutions
For a richer flavor, consider using a mix of Gruyère and sharp Cheddar cheeses. If you're looking for a lighter option, substitute half of the margarine with olive oil. Make sure to stir the cheese mixture continuously to prevent clumping. Using day-old Italian bread enhances the texture and prevents sogginess, making it ideal for this recipe.
Serving Suggestions
Serve the baked fondue hot, accompanied by a variety of dippables such as fresh vegetables, crusty bread, or even potato chips. A light salad with vinaigrette pairs nicely to balance the richness of the dish. For a special touch, serve with a refreshing Strawberry Punchbowl Cake for dessert.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the fondue in an oven-safe dish and warm it in a preheated oven at 350°F until heated through, about 20 minutes. Stir occasionally to maintain a smooth consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Cheese And Tomato Fondue contains roughly 1291 calories, with 39g protein, 166g carbohydrates, and 54g fat. It is an excellent source of protein (77% of the Daily Value), calcium (58% of the Daily Value), and iron (48% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2648mg per serving (115% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this fondue ahead of time?
Yes! You can prepare the fondue mixture a day in advance. Just cover it tightly with plastic wrap and store it in the refrigerator. Bake it just before serving for the best texture and flavor.
What can I serve with baked cheese fondue?
Great options include sliced vegetables like bell peppers and cucumbers, cubes of crusty bread, and even cooked potatoes. You can also offer assorted crackers or pretzels for a crunchy contrast.
Is this recipe suitable for vegetarians?
Absolutely! This baked cheese and tomato fondue is a delicious vegetarian dish. Just ensure that the cheeses used are rennet-free, and you have a satisfying meal for those following vegetarian recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).