Tomato Cheese Fondue

Ingredients

• 1 small cauliflower
• 500 g broccoli
• salt, freshly ground white pepper
• 1 loaf of white bread
• 4 tomatoes
• 400 g Gruyère cheese
• 200 g Emmental cheese
• 1 clove garlic
• 250 ml dry white wine
• 2 tsp lemon juice and cornstarch each
• 2 tbsp Kirschwasser and chives rolls each
• Grated nutmeg

Instructions

1. 1.

   Clean the cauliflower and broccoli and cut into florets. Blanch in salted water for 2 minutes, drain and shock in ice water, then let drain on a sieve. Cut the bread into bite-sized cubes. Arrange the vegetables and bread separately on plates.

2. 2.

   Score the tomatoes crosswise. Rinse with boiling water, cool with cold water, and peel off the skins. Quarter the tomatoes, remove seeds, and finely dice the flesh. Grate the cheese coarsely. Halve the garlic clove and rub a ceramic fondue pot with it.

3. 3.

   Add white wine and lemon juice to the pot and bring to a boil. At medium heat add the cheese while stirring constantly until melted. Stir in the tomato cubes. Whisk together cornstarch and Kirschwasser, then fold into the cheese fondue and bring to a second boil.

4. 4.

   Season with pepper and nutmeg. Stir in chives. Place the fondue pot on a hotplate. In addition to the vegetables and bread, serve with cornichons, pearl onions, and mixed pickles for dipping.