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This Cheese Fondue with grilled bread is one of my favorite go-to appetizers! Quick, easy, and totally satisfying, I love dipping warm, toasted bread into melty, gooey cheese—especially when the fondue is made with just 3 simple ingredients. Elegant, simple, and absolutely delicious, this is my idea of the perfect starter!
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Pin ItEasy Cheese Fondue Recipe
Cheese fondue is seriously one of my all-time favorite indulgences. I mean, who can resist gooey, melty cheese? I love dunking warm, toasty grilled bread right in and eating as much as I want!
For this recipe, I used Swiss cheese, but I often mix it up with Gouda, fontina, Gruyère, Emmental, raclette, vacherin, or cheddar. Sometimes I even blend a few together—I just make sure the total comes to 10 oz.
While I love making it in my cast-iron pan, you don’t have to! You can prepare it right on the stove or in the microwave. Just combine everything in a skillet over medium-high heat, or microwave on high in 30-second intervals, stirring each time, until the cheese is perfectly melted and creamy.
Cheese Fondue Recipe
Equipment
- Grill
- Fondue Forks
Ingredients
For the Cheese Fondue
- 10 oz. freshly shredded Swiss cheese
- 4 tsp cornstarch (1 tbsp + 1 tsp)
- 1¼ cups evaporated milk
For the Grilled Bread
- 1 (12 oz.) French baguette sliced into ½" thick slices
- unsalted butter or olive oil spray
- garlic salt to taste
Instructions
For the Cheese Fondue
- Place the cheese and cornstarch in a grill-safe bowl (preferably cast iron). Don’t have the pot on too high a heat, or the cheese at the bottom can burn.10 oz. freshly shredded Swiss cheese, 4 tsp cornstarch
- Pour the evaporated milk over the cheese.1¼ cups evaporated milk
- Place on a hot grill and stir constantly until creamy and smooth, about 3-4 minutes. If its too thick, stir in more evaporated milk. If its too thin, stir in more cheese/cornstarch.
For the Grilled Bread
- Spray both sides of the bread slices with olive oil spray or butter spray and sprinkle with garlic salt to taste.1 (12 oz.) French baguette, unsalted butter, garlic salt
- Place on a grill pan and place on the grill while fondue melts.
- Watch the bread closely, when the first side toasts up (about 2 minutes), flip and toast the other side.
- Serve the cheese dip with grilled bread for dipping.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Cheese Fondue Step by Step
Prepare the cheese: Place 10 oz. of freshly grated cheese and 4 tsp of cornstarch in a grill-safe bowl, preferably cast iron, over medium heat. Make sure not to put the heat too high or the cheese will burn.
Add evaporated milk: Pour 1¼ cups evaporated milk over the cheese.
Heat and stir: Place the bowl or pot on a hot grill and stir constantly until the cheese is creamy and smooth, about 3-4 minutes. If you find it too thick, add in more evaporated milk, or if you find it too thin, add more cheese/cornstarch.
Prepare the bread: Spray both sides of the bread slices with olive oil or butter spray and sprinkle with garlic salt to taste.
Transfer to a grill pan or baking sheet, and grill while the cheese melts. When the first side toasts up (about 2 minutes), flip and toast the other side.
Serve: Serve the cheese dip with grilled bread and enjoy!
How to Store
Store leftover cheese fondue in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan set over medium-low heat until warmed through.
To freeze fondue, let cool to room temperature or chill in the refrigerator until hard. Once hard, cut into chunks and place in an airtight container or Ziplock bag to freeze for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
The obvious choice here is to keep it simple and serve this fondue with the grilled bread from the recipe. But there are just so many options for dipping! Apple slices, grapes, grilled veggies, or even chips would be delicious. For a full meal, I like to dip poached chicken, some hearty grilled steak, or air fryer shrimp.
