Spicy tomato-cheese fondue with olive bread

01. October 2010

For 4 persons


  • 30g butter
  • 1 pepperoncini
  • 1 garlic clove
  • 1 small onion
  • 3.5dl white wine
  • 4 tbsp tomato purée
  • 3 tomatoes
  • 400g Gruyere cheese
  • 200g Parmesan, ground
  • 200g Fribourg Vacherin cheese, ground
  • 4 tsp Maizena (corn flour)
  • Kirsch (cherry brandy)
  • pepper from the mill
  • ¼ tbsp oregano, plucked
  • 1 level tbsp parsley, plucked
  • 1kg Olive bread


  • Wash the chilli, cut in half, remove the core and cut into fine strips
  • Peel the garlic and the onions and chop finely
  • Wash the tomatoes, cut in half crosswise, remove the core and cut into small cubes
  • Finely chop the oregano
  • Cut the olive bread into large cubes


Melt the butter in the fondue pot, add the garlic, onion, tomato cubes and the tomato puree and glaze for approx. 1 minute at a low heat.
Quench with white wine, and then add the cheese and bring to the boil at a low heat while continually stirring.
Dissolve the Maizena (corn flour) in the kirsch and add the finely cut pepperoncini.
Bring to the boil again under continuous stirring, season to taste with pepper from the mill and refine with oregano and parsley. Serve immediately.

Enjoy with olive bread.


Also glaze with finely chopped dried tomatoes.
Use another tasty bread instead of the olive bread, or enjoy with potatoes.

Rudolf Lehmann

Spicy tomato-cheese fondue with olive bread

* incl. VAT, plus shipping