Fondue with celery and toasted baguette
5 servings
15 minutes
Fondue with celery and toasted baguette is a harmonious blend of traditional Swiss dish with the spicy notes of fresh celery and crispy baguette. Fondue originated in alpine regions where shepherds melted cheese to create a hearty and warming dish. In this recipe, classic melted cheese is enriched with the freshness of celery and the heat of chili pepper, giving it a unique depth of flavor. Serving it with toasted baguette makes it perfect for friendly gatherings and cozy evenings. The creamy cheese, spice warmth, and light crunch of the bread create an exquisite balance. This dish pairs wonderfully with white wine and will be a magnificent addition to any festive table.
1
Cut the celery into small pieces.
- Celery: 100 g
2
Cut the bread into small slices.
- French baguette: 1 piece
3
Toast the bread in a dry pan for a few minutes.
- French baguette: 1 piece
4
Set aside the fried slices.
5
Place the celery in the heated oil in the pan.
- Olive oil: 1 tablespoon
6
Add salt and chili pepper. Fry for about 5 minutes, stirring occasionally.
- Salt: to taste
- Chili pepper: to taste
7
Transfer the bread and celery to a plate.
8
Put the dry cheese for fondue on the stove to heat up.
- Cheese: 400 g
9
Once the cheese melts and starts to bubble slightly, remove from heat.
10
Serve the fondue using a container for easy heating.
