Cheese Fondue with Fennel & Tomatoes
The alpine cheeses in this healthy cheese fondue recipe by Laura Werlin are known for melting smoothly, which is key in a fondue. Adding vegetables brings texture and bonus nutrition, while complementing the buttery nuttiness of each cheese. To serve 12, plan to offer 6 cups of cut-up vegetables for dipping, such as steamed broccoli and cauliflower florets or strips of raw fennel and red bell pepper.
Equipment: Fondue pot or small slow cooker
1/2 vegetable, 1 1/2 high-fat meat, 1/2 fat