Three-Cheese Fondue with Cable-Knit Breadsticks
Ready to impress? These braided breadsticks with fondue are an effortlessly elegant treat. Whether you use store-bought or homemade pizza dough, your guests won't notice—they’ll be too busy savoring the rich, cheesy dip.
Ingredients
- 1 Tbsp. olive oil
- 2 shallots, finely chopped
- 3/4 cup dry white wine
- 1 1/4 cups heavy cream
- 8 oz. cream cheese
- 8 oz. Gruyére, grated (about 2 cups)
- 6 oz. Emmenthaler, grated (about 1 1/2 cups)
- Pinch freshly grated nutmeg and black pepper
- Cable-Knit Breadsticks, for serving
- Roasted potatoes and Broccolini, blanched green beans, grapes, apples, and pears, for serving
- 1 lb. pizza dough, at room temperature
- Olive oil
Instructions
- Heat oil in a medium saucepan over medium-low heat. Add shallots and cook, stirring occasionally, until tender, 5 to 6 minutes. Add wine and simmer until reduced to 1/2 cup, 5 to 6 minutes.
- Add heavy cream, cream cheese, Gruyère, and Emmenthaler. Cook, whisking, until cheese is melted and mixture is smooth (make sure not to let it stick and scorch). Increase heat to medium-high and cook, whisking, until steaming and pourable, 3 to 4 minutes. Stir in nutmeg and pepper.
- Heat oven to 400°F. On a lightly floured work surface, shape pizza dough into a 16- by 8-inch rectangle. Cut dough crosswise into 8 pieces. Working with one piece at a time, cut lengthwise into 3 strips; braid strips together. Place on a parchment paper-lined baking sheet; repeat with remaining dough. Brush braids with olive oil; bake until golden brown, 14 to 17 minutes.
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