Crunchy Fontina Fondue with Blueberry Sauce


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Bite through the crisp and crunchy layer to sink into a warm creamy cheese filling is pure heaven, made even more so by dipping it first into warm blueberry sauce.

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Gainesville, FL


  • 6 oz. Fontina cheese, cut into 6 sticks or wedges
  • 1 egg, lightly beaten
  • 1/2-3/4 C. plain fry bread crumbs
  • Sauce:
  • 1 tsp. cornstarch
  • 3 Tbs. cold water
  • 4 oz. fresh or frozen blueberries, thawed
  • 2 Tbs. sugar
  • Pinch nutmeg
  • 1 tsp. lemon juice

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Freeze cheese sticks or wedges at least 1 hour. Dip each piece in beaten egg, then in the bread crumbs. Repeat with remaining cheese, beaten egg and bread crumbs. Place pieces on the plate in a one-layer, not touching each other; chill until needed.

In a small saucepan, blend cornstarch and water. Add blueberries, sugar, nutmeg and lemon juice. Bring to a simmer, stirring, until liquid thickens. Serve warm.

Heat oil in a fondue pot to 365-375 degrees. Using a wire strainer*, lower cheese pieces in hot oil and fry until golden brown and crisp on all sides. Serve hot to dip into blueberry sauce.

* Do not use a fondue fork as it will pierce crust and cause cheese to ooze out.

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