Ingredients
- 30 g butter
- 1 clove of garlic, peeled and halved
- 1 onion, finely chopped
- 3 tomatoes, chopped
- 500 g Raclette du Valais PDO grated
- 300 g grated Emmentaler AOP (or raclette cheese)
- 250 ml of white wine (Fendant)
- 4 teaspoons cornflour
- 1 small glass of kirsch
- freshly ground pepper, grated nutmeg
- 600 g stale bread, diced
Instructions
Melt the butter in the fondue pot. Add the garlic, onion and chopped tomatoes, sweat briefly and then deglaze with the white wine. Add the cheese and bring to the boil over a low heat, stirring constantly. Dissolve the cornstarch in the kirsch and pour into the fondue. Continue to stir well, bring to the boil again and season with pepper and nutmeg. If you wish, you can flavour the fondue with a pinch of marjoram or oregano.
For the crushed tomatoes
Slice the tomatoes crosswise, put them quickly in boiling water, refresh them with cold water and peel them carefully. Remove the seeds and cut the tomatoes into small cubes.
