3/4 c. apple cider or juice
2 c. (8 oz.) shredded Cheddar cheese
1 c. (4 oz.) shredded Swiss cheese
1 T cornstarch
1/8 tsp. pepper
1 loaf (1 lb.) French bread, cut into cubes
In a large saucepan, bring cider to a boil. Reduce heat to medium-low. Toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir for 3-4 minutes or until cheese is melted. Transfer to a small ceramic fondue pot or slow cooker; keep warm. Serve with bread cubes. Yield: 2-2/3 cups.
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