Reblochon or Kénogami surprise bread fondue

Reblochon or Kénogami surprise bread fondue

The perfect recipe for your après-ski supper!

Ingredients

fondue
  • 1 loaf of organic farmhouse bread or home-baked bread about 20-25 cm in diameter
  • 1 farmhouse Reblochon cheese or a Kénogami
  • 30 ml or 2 tablespoons of white wine of your choice
  • A little chopped chives
  • 1 thyme sprig
  • 2 peeled garlic cloves
  • 500g (1lb) russet potatoes

 

pair with cold cuts meats
  • 10 thin slices of coppa or bresaola
  • 10 slices of Parma ham or prosciutto
  • 10 slices of white ham with rind

Preparation

  • Buy the bread 1 or 2 days in advance to allow it to become stale. Cut off the top of the ball of bread. Hollow out the inside and re-crumb the crumb. Take the cheese and measure the circumference.
  • Cut the removed crumb and cap into small cubes.
  • Halve the garlic cloves and rub the inside of the bread. Add the thyme.
  • Preheat the oven to 200°C (400°F).
  • Wash and plunge the potatoes (with or without skins) into a pan of cold water. Add a pinch of salt. Bring to the boil and check for doneness by inserting a blade into the potato.
  • Remove or scrape the rind from the top of the Reblochon or Kénogami cheese to a thickness of 1 mm. Place the cheese inside the bread and drizzle with white wine.
  • Place in the oven. As soon as the cheese has melted, serve and sprinkle the bread with chopped chives. Serve with the potatoes and cold meats.
  • Using a fondue fork with a piece of bread pricked on the end, dip into the fondue and enjoy.
Preparation
15 minutes
Cooking
30 minutes
Servings
4 to 5 portions
Category
Main dishes
Recipe by
Montreal's Public Markets

You can fry the pieces of bread in a little olive oil to obtain golden croutons. They're divine!