Classic Fondue with Fruit, Vegetables and Bread

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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1 garlic clove

1 1/2 cups dry white wine

1 pound Gruyere, grated

1 tablespoon cornstarch

1 scratch fresh nutmeg

1 teaspoon sea salt

1/2 teaspoon black pepper

1/2 pound assorted fruit, cleaned

1/2 pound assorted vegetables, cleaned

1/2 loaf baguette, cut in cubes


  1. Preheat fondue pot.
  2. Rub the inside, bottom and sides of a medium saucepan with the clove of garlic. Set the garlic aside. Heat the pan over medium-high heat. Pour in the white wine and turn the heat to high. Bring to a boil and turn heat down to simmer the wine. In a bowl, toss the cheese with the cornstarch until the cheese is completely coated. Slowly add in the cheese and stir with a wooden spoon until the cheese is melted thoroughly, about 3 to 4 minutes. With a fresh nutmeg and a nutmeg grater or box grater, scratch a pinch of nutmeg into the melted cheese and stir. Season with salt and pepper and pour into the fondue pot. Serve immediately with the fruit, vegetables and bread.