Cheese and Double Smoked Bacon Fondue
Directions
- Toss Gruyère,Fontina and Gouda cheeses with cornstarch until evenly combined; set aside. Set heatproof fondue pot or large,heavy-bottom saucepan over medium heat; cook bacon,stirring occasionally,until crisp. Drain on paper towel–lined plate. Wipe out pot.
- Add broth to pot; bring to simmer. Add cheese,a handful at a time,stirring until each handful is completely melted before adding the next one. Reduce heat if necessary. (Cheese should melt easily but should not boil.)
- Stir in lemon juice,mustard,pepper,nutmeg and half of the bacon. Sprinkle remaining bacon over top. Serve immediately with assorted dippers.
Recipe Tips
- Dippers:
Cubed bread,such as French stick,sourdough or pumpernickel
Boiled baby new potatoes,halved
Gherkins/Cornichons
Lightly steamed veggies,such as broccoli,cauliflower,asparagus
Cherry tomatoes
Granny Smith apple slices
Sliced,hot cooked sausage - Replace Fontina with aged Cheddar cheese and add 1 tsp (5 mL) Worcestershire sauce with the mustard for an English twist.
- Reduce sodium by using Campbell’s® Ready to Use 30% Less Sodium or No Salt Added Chicken Broth.
Recipe Made With
CAMPBELL’S® Ready to Use Chicken Broth
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