As I mentioned in the lunch post, today was busy. I had to make dinner in the morning, so I thought I would use the crockpot. As it turned out, this only takes 2 hours, so it sat in the fridge all day and I turned on the crockpot 2 hours before dinner. Also, this morning, I sliced 6 whole wheat hot dog buns into disks and toasted them in a 350 degree F oven for about 20 minutes. I also cut zucchini slices as dippers. I have used this recipe for years. It is Fondue Italiano from Mabel Hoffman’s book Crockery Cookery and we have always enjoyed it. I did cut the cheddar to just 8 ounces to try to lighten it and divided this recipe into 8 servings.

It is amazingly filling and satisfying, even with only 1/2 the cheddar called for. I don’t even know if I am going to have my customary 1/2 cup of ice cream. I had never done the bread the way I did today, but I will from now on. The slices were light, because they were hot dog buns, but so crisp! It was perfect with the fondue.


3 thoughts on “Crockpot Fondue Italiano

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