Le Gruyère AOP and Tomato Fondue with Pesto Cheese Straws Recipe - Great British Chefs
We take our Swiss fondue recipe to the next level by adding unctuous tomato into the mix and using tasty, flaky cheese straws for dipping.
Ingredients
- 2 garlic cloves
- 400g of passata
- 100ml of white wine
- 350g of Gruyère, grated
- 150g of Emmental
- 1 tbsp of Doves Farm Organic Cornflour, mixed with 2 tbsp water
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- salt
- pepper
- 1 sheet of puff pastry, (approx 320g)
- 2 tbsp of pesto
- 30g of Gruyère, finely grated
- 1 Freshlay Farms Golden Yolker® egg, beaten
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