Creamy Garlic Spinach Fondue with Artisan Baguette
This luxurious Garlic Spinach Cheese Fondue is inspired by the renowned Stinking Rose Restaurant in LA. Perfect as an appetizer or light meal, this fondue blends the nutty flavors of Fontina and Gruyère cheeses with the earthiness of spinach and a hint of garlic. It's an ideal spread over toasted baguette slices or a dip with assorted vegetables and dippers. Reduce the ingredients for intimate gatherings or relish it solo for a gourmet experience.
4
Servings
N/A
Calories
20
Ingredients
Ingredients
unsalted butter
2 tablespoons (null)
garlic cloves
3 (diced)
dry white wine
2/3 cup (null)
Fontina cheese
4 cups (shredded)
Gruyère cheese
1 1/2 cups (shredded)
cornstarch
2 teaspoons (null)
spinach leaves
2 cups (finely chopped)
heavy cream
1/4 cup (null)
salt
to taste (null)
freshly ground black pepper
to taste (null)
fresh chives
1 tablespoon (minced)
chilled cooked shrimp
optional (null)
steamed asparagus spears
optional (null)
zucchini
optional (cut into matchsticks)
white mushrooms
optional (null)
cherry tomatoes
optional (null)
stuffed pasta
optional (cooked)
bread cubes
optional (null)
crackers
optional (null)
breadsticks
optional (null)
Instructions
1
Melt the butter in a heavy saucepan over medium-low heat. Add the diced garlic and sauté for 2-3 minutes until it just starts to brown. Avoid burning the garlic to prevent bitterness.
2
Pour in the dry white wine and bring the mixture to a gentle simmer.
3
In a bowl, toss together the shredded Fontina and Gruyère cheese with the cornstarch until well-coated.
4
Gradually add the cheese mixture to the saucepan, one cup at a time, stirring constantly. Ensure each batch is fully melted and smooth before adding more.
5
Once all the cheese is melted, stir in the finely chopped spinach and heavy cream, mixing until the fondue reaches a creamy consistency. Season to taste with salt and freshly ground black pepper.
6
Transfer the fondue to a warmed fondue pot on low heat or a pre-heated ceramic ramekin for serving.
7
Garnish with minced fresh chives and serve promptly with your choice of dippers.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Garlic Spinach Fondue with Artisan Baguette?
It is a luxurious cheese dip blending Fontina and Gruyère cheeses with spinach and garlic, inspired by the Stinking Rose Restaurant in LA.
Which cheeses are used in this recipe?
The recipe uses 4 cups of shredded Fontina cheese and 1 1/2 cups of shredded Gruyère cheese.
How do I prevent the garlic from tasting bitter?
Avoid burning the garlic by sautéing it for only 2-3 minutes until it just starts to brown.
What is the inspiration for this dish?
This recipe is inspired by the renowned Stinking Rose Restaurant in Los Angeles.
Can I make this recipe for a single person?
Yes, you can reduce the ingredients for intimate gatherings or enjoy it solo for a gourmet experience.
Is this fondue recipe vegetarian?
Yes, the recipe as written is vegetarian-friendly.
What kind of wine should I use for the fondue?
The recipe calls for 2/3 cup of dry white wine.
How do I keep the cheese from clumping?
Toss the shredded cheese with cornstarch before adding it to the wine and stir constantly.
Why is cornstarch added to the cheese?
Cornstarch acts as a stabilizer to ensure the fondue melts smoothly and reaches a creamy consistency.
How many people does this recipe serve?
This recipe is designed to provide 4 servings.
Should I use fresh or frozen spinach?
The recipe specifies 2 cups of fresh spinach leaves, finely chopped.
What are some recommended bread options for dipping?
Artisan baguette slices, bread cubes, and breadsticks are all excellent choices.
Can I serve this fondue with seafood?
Yes, chilled cooked shrimp is suggested as an optional dipper.
How should the garlic be prepared?
The 3 garlic cloves should be diced before being sautéed in butter.
What is the best way to serve this fondue?
Transfer the fondue to a warmed fondue pot on low heat or a pre-heated ceramic ramekin.
Can I use a ceramic ramekin instead of a fondue pot?
Yes, a pre-heated ceramic ramekin is a suitable alternative for serving.
What should I use to garnish the dish?
Garnish the fondue with 1 tablespoon of minced fresh chives.
How long does it take to sauté the garlic?
The garlic should be sautéed in butter for approximately 2 to 3 minutes.
At what point is the heavy cream added?
The heavy cream is stirred in at the end, along with the spinach, once all the cheese has melted.
Which vegetables go well with this fondue?
Steamed asparagus, zucchini matchsticks, white mushrooms, and cherry tomatoes are great vegetable dippers.
Can I substitute the cheeses?
While Fontina and Gruyère are recommended, you can use other high-quality melting cheeses if needed.
Is this a good dish for a party?
Yes, it is an ideal party food and appetizer for guests.
Why must the spinach be finely chopped?
Finely chopping the spinach ensures it is evenly distributed and easy to eat within the melted cheese.
How should the cheese be added to the saucepan?
Add the cheese mixture gradually, one cup at a time, stirring constantly until melted.
What type of saucepan is recommended?
A heavy saucepan is recommended to help maintain even heat and prevent burning.
What spices are used for seasoning?
The fondue is seasoned to taste with salt and freshly ground black pepper.
Can I use red wine instead of white?
Dry white wine is preferred to maintain the correct flavor profile and light color of the cheese.
Is the spinach cooked before being added to the cheese?
No, the spinach is stirred into the hot, melted cheese mixture at the end of the process.
How do I ensure a creamy consistency?
Stirring constantly while adding cheese and incorporating heavy cream at the end ensures a creamy texture.
Are there any unique dippers suggested?
Yes, the recipe suggests cooked stuffed pasta as a unique dipping option.