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Tomato Cheddar Fondue

 Tomato Cheddar Fondue
In addition to shrimp, I serve this cheesy fondue with French bread cubes. Every bite tastes like a little gourmet grilled cheese sandwich. —Roberta Rotelle, Honey Brook, Pennsylvania
14 ServingsPrep/Total Time: 30 min.


  • 1 garlic clove, halved
  • 6 medium tomatoes, seeded and diced
  • 2/3 cup dry white wine
  • 6 tablespoons butter, cubed
  • 1-1/2 teaspoons dried basil
  • Dash cayenne pepper
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 tablespoon all-purpose flour
  • Cubed French bread and cooked shrimp


  • Rub garlic clove over the bottom and sides of a fondue pot; discard
  • garlic and set pot aside.
  • In a large saucepan, combine the tomatoes, wine, butter, basil and
  • cayenne; bring to a simmer over medium-low heat. Reduce heat to low.
  • Toss cheese with flour; gradually add to tomato mixture, stirring
  • after each addition until cheese is melted.
  • Transfer to prepared fondue pot and keep warm. Serve with bread cubes
  • and shrimp. Yield: 3-1/2 cups.
Nutritional Facts: 1/4 cup (calculated without bread and shrimp) equals 118 calories, 10 g fat (7 g saturated fat), 30 mg cholesterol, 135 mg sodium, 4 g carbohydrate, 1 g fiber, 4 g protein.

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Tomato Cheddar Fondue (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.