Three-Cheese Fondue with Maple-Walnut Topping
Prep Time
Cooking Mode
1 Cream Cheese, softened
½ chopped walnuts
7 grated La Tomme de Monsieur Séguin cheese
1 grated mozzarella cheese
2 Mini Country Loaves, tops sliced off and reserved
¼-1/2 maple walnut cheese complement
¼ each sea salt and pepper
1 Cream Cheese, softened
½ chopped walnuts
7 grated La Tomme de Monsieur Séguin cheese
1 grated mozzarella cheese
2 Mini Country Loaves, tops sliced off and reserved
¼-1/2 maple walnut cheese complement
¼ each sea salt and pepper
Directions
1Preheat oven to 350°F (180°C). In a bowl, combine cream cheese and walnuts, and then other cheeses. Cut out inner portion from each loaf and tear into bite-size pieces, leaving crust intact. Set aside.
2Fill each hollowed-out loaf evenly with cheese mixture. Place reserved caps overtop. Wrap each loaf with aluminum foil and place on a baking sheet. Bake 25 min. Remove baking sheet from oven. Unwrap foil (be careful of steam), remove caps and then add maple and walnut cheese complement. Return baking sheet to oven and bake another 10 min. Season with sea salt and pepper and serve with reserved bread pieces, baguette or crackers.
Tips
1
Served in an edible bowl, this fondue stars La Tomme de Monsieur Séguin, a semi-soft washed-rind cheese with mushroomy flavour. Cream cheese and mozzarella add body.
Disclaimer
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Personal Note
Personal Note
