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Cheese Fondue With Roasted Vegetable Dippers
Cheese Fondue With Roasted Vegetable Dippers
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Prep Time:
30 minutes
Total Time:
30 minutes
Indulge in a decadent three cheese dip, perfect for pairing with rustic bread and a colorful array of fresh veggies - a sophisticated start to any meal.
Ingredients:
  • 2 cups fresh cauliflower florets
  • 1 medium green bell pepper, cut into 1 1/2-inch pieces
  • 1 medium red bell pepper, cut into 1 1/2-inch pieces
  • 1 medium yellow summer squash, cut into 1/2-inch slices
  • 1 package (8 oz) fresh whole mushrooms
  • 2 cups French bread cubes
  • 1 tablespoon olive oil
  • 4 oz Havarti cheese, shredded (1 cup)
  • 1 cup shredded sharp Cheddar cheese (4 oz)
  • 1 cup shredded American cheese (4 oz)
  • 2 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 1/4 teaspoon garlic powder
Instructions:
  • Preheat the oven to 450°F. Toss the dippers in a large bowl with oil until evenly coated. Spread them out in an ungreased 15x10x1-inch pan. Bake for 15 to 20 minutes until the vegetables are crisp-tender and the bread cubes are toasted.
  • Combine cheeses and flour in a medium bowl. Heat wine in a 2-quart saucepan over medium heat until very hot, but do not boil. Gradually add cheese mixture, stirring until melted each time. Cook until very warm, then pour into a fondue pot. Stir in garlic powder and keep warm over medium-low heat.
  • Skewer the roasted vegetables and bread cubes onto fondue forks for a delightful dip into warm, gooey cheese.

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