Breakfast and Brunch Recipes

Breakfast Fondue

Breakfast Fondue

Yield: 4 to 6 servings

Ingredients

  • 1/4 cup (1 ounce) Wisconsin Swiss Cheese, shredded
  • 2 tablespoons (about 1/2 ounce) Wisconsin Gouda Cheese, shredded
  • 2 tablespoons (about 1/2 ounce) Wisconsin Muenster Cheese, shredded
  • 1 cup light bodied white wine, such as Pinot Grigio*
  • Fresh croissants, fruit, bagels and sausages for dipping

Instructions

  1. Combine cheeses and wine in ceramic fondue pot; soak for 15 to 20 minutes.
  2. Heat mixture over low heat on stove top for 10 to 15 minutes, stirring constantly with a wooden spoon. Do not boil.
  3. Remove from heat and transfer to a tabletop burner.
  4. Serve with croissants, fruit, bagels and sausages.

Notes

* Can substitute with non-alcoholic white wine.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin



God's Rainbow - Noahic Covenant