Try your hand at this 3-cheese Truffle Oil Fondue. It’s easier than you think and goes perfectly with whole grain buttered toasts for dipping.
I hope everyone’s ok with cheese. I mean if you weren’t ok with cheese, I’d hope you wouldn’t click on a fondue recipe. Fondue=SO MUCH CHEESE. If you don’t already know, making your own fondue is easy peasy, which shouldn’t be a total shock considering it’s mostly just melted cheese.
…Whoa, don’t let me downplay it like that. It is SO much more than melted cheese. It’s three kinds of cheeses—in this case gruyere, gouda and brie—white wine, garlic, lemon, and truffle oil. Ways to make traditional fondue better: add truffle oil. You know I’m obsessed and I truly do believe it gives this fondue an extra kick of flavor. Please know that if truffle oil isn’t your thing, you can simply omit it and the fondue will taste mostly of gruyere cheese (aka another wonderful flavor).
Fondue calls for dry white wine to be combined with the cheese, and in this recipe I opted for a Sauvignon Blanc, but a Pinot Grigio or Chardonnay would work as well. As for the cheese, I bought mine by the pound in the “fancy” cheese section of the grocery store <—one of my favorite places. You too?
Let’s not forget about the buttered toasts made with Dave’s Killer Bread. The real way to make this fondue better is to make these buttered toasts for dipping. GAH, so good. Truffle oil has such a distinct flavor that I didn’t want the toasts to be packed with a completely different flavor, so instead I decided to marinate them with butter and fresh thyme. Sometimes, simple is better. You just cut the bread into vertical “strips”, marinate it with melted butter and place them in the oven for no more than 10 minutes. THAT’S IT. I declare we all enjoy buttered toasts a lot more often.
As you know, I’ve been working with Dave’s Killer Bread for the past few months, and they are genuinely one of my favorite brands. I get all smiley and giddy when I see DKB on the grocery store shelves, and also when one of you tells me that they saw DKB and thought of me (weird? nope!). If you have yet to fall in love with the brand, let me tell you that, along with producing organic, non-GMO bread, Dave’s Killer Bread also created the Dave’s Killer Bread Foundation, a second chance employment organization that helps people with past criminal backgrounds find employment. How cool is that? Delicious bread and a progressive company? I’m about it.
Note: A fondue pot helps for keeping the fondue at the perfect, restaurant-quality texture, but it’s not absolutely necessary. A wide, shallow pot will work just fine, and if the fondue mixture thickens, just add a bit more wine and stir until it loosens back up.
Now let’s eat some truffle oil fondue!
Disclosure: This post is sponsored by Dave’s Killer Bread. As always, all opinions are my own. Thank you for supporting brands that support The Almond Eater!
- 2 cups grated gruyere cheese (approx. .4 lb)
- 1 cup gouda cheese (approx. .6 lb)
- ½ cup brie cheese (approx. .3 lb)
- 1 tbsp all purpose flour
- 1 garlic clove, minced
- 1½ cups dry white wine
- 1 tbsp lemon juice from lemon
- 1 tbsp white truffle oil
- Salt to taste
- For the toasts:
- 3 slices Dave's Killer Bread Good Seed variety
- ¼ cup butter, melted
- 1 tsp fresh thyme
- Preheat oven to 400°.
- Grate gruyere cheese into a bowl and set aside. Gouda and brie don't grate very well, so just chop them into small pieces and place them in the bowl with the gruyere.
- Next, place the garlic, wine and lemon juice in a shallow pot (or fondue pot) and heat over medium-low heat.
- Once mixture starts bubbling even just the slightest bit, reduce the heat to a simmer and add the cheese in by the handful, slowly stirring until the cheese has melted.
- Last, stir in the truffle oil and a pinch of salt. If mixture becomes to thick, add a bit more wine.
- For the toasts: slice bread into 1" vertical strips and place them on a baking sheet. Brush the bread with the butter mixture and then place the baking sheet in the oven, baking for 5 minutes before removing from the oven, flipping the toasts over, buttering them on the other side and toasting for an additional 5 minutes.
- Remove toasts from oven and enjoy them with the fondue!