Baked Herby Cheese Fondue
Get your cast iron Sizzler Pan working double time as a super simple fondue pot. Spiked with white wine and a touch of parsley, this baked, molten Gruyère & Swiss cheese combo is perfect as a party appetiser.
Serves 2 as an appetiser
1 tsp cornflour
1 clove of garlic, crushed
1 cup (4.5oz) dry white wine
200g (7oz) Gruyère, grated
200g (7oz) Swiss cheese, grated
2 tbsp fresh parsley, finely chopped
Pinch of black pepper
Pinch of nutmeg
1 baguette, cut into large cubes
Fire up your Ooni pizza oven. Aim for 190°C (375°F) on the stone baking board inside. You can check the temperature inside your Ooni pizza oven quickly and easily using the Ooni Infrared Thermometer.
Add a little olive oil and the garlic to your Sizzler Pan, and place inside the oven to warm up for 1-2 minutes.
In a small bowl, combine the cornflour with two tablespoons of boiling water and mix until fully dissolved.
Once the oil is warm, remove the pan from the oven and discard the garlic. Gently pour the wine into the pan and allow it to simmer for about a minute. Add in the Gruyère and Swiss cheese, plus the cornflour mixture, and return to the oven to melt the cheese. You may need to occasionally remove the pan to stir the cheese to prevent the cheese from splitting.
Once the cheese has melted, remove the pan and stir through the pepper, nutmeg and parsley. The fondue can be served right from the pan – use the Sizzler’s fitted wooden board to rest the hot pan on your dining table, with the baguette pieces served alongside for guests to dip into the warm, melted cheese.