Baked Fondue Bread Bowl with Garlic-Butter Dippers

Method

1. Preheat the oven to 200 °C for 10 min and line a baking tray with baking paper.

   oven

2. Slice the top quarter off a Ø 15 cm round loaf to make a lid. Cut around the inside with a bread knife and pull out the crumb, leaving walls and a base 1.5 cm thick so the cheese can't leak. Cut the scooped-out bread and the lid into 2.5 cm cubes.

   Add in this stepRound crusty loaf (such as a country boule) 300 g

3. Coarsely grate the Gruyère and Emmental into a bowl, sprinkle over the cornflour and toss. Add the soft cream cheese, wine, half the garlic (finely grated), pepper and nutmeg and mix with a spatula into a thick, spoonable paste. The cream cheese keeps the fondue from splitting in the oven.

   Add in this stepGruyère 120 gEmmental 120 gCream cheese, softened 60 gDry white wine 60 mlCornflour (cornstarch) 1 tspGarlic clove ½Black pepper 1 pinchGround nutmeg 1 pinch

4. Pack the cheese mixture firmly into the bread bowl and set it in the centre of the tray. Melt the butter in a small bowl and stir in the rest of the garlic (finely grated) and the parsley; brush a little over the outside of the loaf and toss the bread cubes in the rest.

   Add in this stepButter 30 gGarlic clove ½Flat-leaf parsley, chopped 2 tbsp

5. Bake in the preheated oven at 200 °C for 18 min, scattering the bread cubes around the bowl for the last 8 min. It's done when the cheese is bubbling and golden in patches on top. If the crust darkens too quickly, cover it loosely with foil.

   oven

6. Let it stand for 2 minutes, give the cheese a stir until smooth and serve with the garlic-butter cubes and cornichons. Dip the cubes first, then tear off pieces of the bowl as the cheese goes down. Freshly baked cheese is extremely hot, so take care.

   Add in this stepCornichons 60 g