Gouda-and-Beer Fondue Bread Bowl Recipe Kitchen

Gouda and Beer Fondue in a Bread Bowl

• Difficulty: Simple
• Makes: Serves 10 to 12
• Nutrition per portion
  Serving: 1 of 12 portions
  Calories: 202
  Total Fat: 12 g
  Saturated Fat: 7 g
  Carbohydrates: 14 g
  Dietary Fiber: 2 g
  Sugar: 7 g
  Protein: 10 g
  Cholesterol: 40 mg
  Sodium: 313 mg
• Total Time Required: 45 min
• Hands-on Time: 45 min

This creamy, flavorful fondue is served inside a crusty bread bowl you can tear into after the cheese is gone. For a heartier spread, serve with cooked bratwurst alongside dippers such as bread cubes and fruit slices.

Ingredients

• 1 teaspoon Dijon mustard
• Kosher salt, to taste
• 1 garlic clove, halved
• 2 apples, sliced into wedges
• 2 ripe pears, sliced into wedges
• 1 1/2 pounds round loaf of crusty bread
• 8 ounces Gouda cheese, shredded
• 8 ounces Swiss Emmentaler cheese, shredded
• 2 tablespoons cornstarch
• One 12-ounce bottle of lager beer
• 2 tablespoons fresh lemon juice

Instructions

1. Preheat your oven to 350F (175C).
2. To make the bread bowl: Slice off the top quarter of the loaf and set it aside. Run a serrated knife around the inside edge, leaving about a 1-inch border, then remove the interior bread with your hands, keeping a 1-inch base. Cut the removed bread into cubes and reserve for dipping.
3. Place the emptied bread shell on a baking sheet and warm in the oven until the crust is golden and the interior is heated through, about 30 minutes.
4. Meanwhile, prepare the cheese: In a medium bowl, toss the shredded Gouda and Emmentaler with the cornstarch until evenly coated.
5. Pour the beer and 1 tablespoon lemon juice into a medium non-reactive saucepan and warm over medium heat until steaming but not simmering (23 minutes). Add the cheese mixture gradually in large handfuls, stirring constantly with a wooden spoon until smooth and fully melted (about 5 minutes). Stir in the Dijon mustard and remaining tablespoon of lemon juice, then season with salt to taste.
6. Remove the bread bowl from the oven and let cool about 5 minutes. Rub the cut interior with the halved garlic clove, then pour the hot fondue into the bread bowl.
7. Serve immediately with reserved bread cubes, apple and pear wedges, and other dippers for enjoying the fondue.