I had a fondue cheese left in a ceramic dish in the fridge that I kept postponing to try. One day, curiosity won, so I took the cheese out of its packaging, sliced some toast bread, and put everything in the oven to see what would come out. It wasn't complicated, just a few ingredients at hand and a serving method that everyone adapted to their liking. Some wanted cucumber, others brought reindeer salami from home, and the discussions at the table were quite varied.
Quick info
Total time: 20-25 minutes
Preparation time: 5 minutes (mostly slicing bread)
Cooking time: 20-25 minutes in the oven
Servings: 3-4 people (depends on how much bread and what sides you use)
Difficulty: very easy
Recipe type: warm snack, suitable for relaxed meals or when you have guests
Ingredients
1 piece of fondue cheese (Delaco, in a ceramic dish - 180-200 g, depending on the packaging)
Slices of toast bread (enough to cover the tray or as needed)
Skewers
Fresh cucumber
Reindeer salami (optional or any other cold cuts you have on hand)
Other snacks on the table, as preferred
Preparation method
1. Preheat the oven to medium temperature (180°C is sufficient). It doesn't matter if it's preheated or not; for this type of snack, it's not critical.
2. Cut the slices of toast bread into smaller pieces. You can also leave them whole, but they soak more difficultly in the cheese, so I prefer them smaller.
3. Place the fondue cheese (in its ceramic dish, whole) in a tray. Arrange the pieces of bread next to the dish to brown them as well.
4. Put the tray in the oven and let the cheese heat well, about 20-25 minutes. The bread should brown but not burn.
5. Remove the tray and place everything on a platter. The cheese will be soft, suitable for spreading.
6. Prepare the skewers and slice the cucumber (or any other vegetables you have).
7. Everyone serves according to taste: dip the bread in the melted cheese, combine with cucumber or slices of salami.
Why I make this recipe often
It requires no effort and no complicated ingredients. It's a quick option for a laid-back lunch or when more people gather at the table, and you don't want to cook in stages. The fondue cheese is easy to portion, and there’s nothing extra to wash if you use its dish.
Tips and variations
Tips
1. It's important not to leave the bread in the oven too long - if it dries out too much, it won't be pleasant to dip.
2. If the cheese melts too quickly and the bread isn't browned yet, you can remove the cheese separately and leave the bread in for a few more minutes.
3. Use skewers for serving, especially if the cheese is very hot.
4. The ceramic dish of the cheese is practical, but it doesn't have to be the exact one - any small heat-resistant dish is good.
Substitutions
1. Any fondue cheese in a ceramic dish can be used, not just Delaco.
2. Toast bread can be replaced with baguette, rolls, or any other bread of choice.
3. Reindeer salami is not essential; any other cold cut works, or you can skip the meat altogether if you’re not in the mood for it.
4. Cucumber can be replaced with other raw vegetables - peppers, carrots, celery cut into sticks.
Variations
1. You can sprinkle a bit of pepper or paprika on the bread before baking for a different taste.
2. If you like a crunchy texture, use day-old bread, not very soft.
3. For individual servings, divide the cheese into small dishes and bake them separately.
Serving ideas
1. Everyone takes their skewers and chooses what to combine: browned bread, cucumber, salami, or other cold snacks.
2. Simple pickles can be added on the side for those who prefer.
3. It also works as a main dish for a quick dinner, not just as a snack.
4. It's suitable for a communal meal where everyone chooses their combination.
Frequently asked questions
1. Can it be made without the ceramic dish the cheese comes in?
Yes, any small heat-resistant dish works. The important thing is that the cheese doesn’t spread over too large an area, so it doesn’t dry out.
2. What kind of bread is better for fondue?
Toast bread is more convenient, but baguette, rolls, or another type of denser bread works well too. Avoid very thin bread.
3. If I can’t find reindeer salami, what can I use?
Any cold cut to taste, or you can skip the meat. The recipe doesn’t depend on this ingredient.
4. Does the bread need to be greased with something beforehand?
It's not necessary, but if you prefer, you can grease it with a little oil or butter for flavor.
5. Does the cheese need to be stirred during baking?
No. Let it melt in the dish, and stir only at the table after it has softened.
Nutritional values
Estimate for one serving (out of 4):
Calories: approx. 260-320 kcal (depending on the amount of bread and toppings used)
Proteins: 10-12 g
Fats: 15-20 g (fondue cheese is quite fatty)
Carbohydrates: 18-25 g (depends on how much bread you use)
Values vary if you add cold cuts or vegetables. They are just approximate.
Storage and reheating
The recipe is not suitable for long-term storage. Melted cheese hardens, and browned bread is not as pleasant after it cools down. If there’s leftover cheese, you can put it in the fridge and reheat it in the oven or microwave, but the texture won’t be the same. It’s best consumed fresh.
Quick info
Total time: 20-25 minutes
Preparation time: 5 minutes (mostly slicing bread)
Cooking time: 20-25 minutes in the oven
Servings: 3-4 people (depends on how much bread and what sides you use)
Difficulty: very easy
Recipe type: warm snack, suitable for relaxed meals or when you have guests
Ingredients
1 piece of fondue cheese (Delaco, in a ceramic dish - 180-200 g, depending on the packaging)
Slices of toast bread (enough to cover the tray or as needed)
Skewers
Fresh cucumber
Reindeer salami (optional or any other cold cuts you have on hand)
Other snacks on the table, as preferred
Preparation method
1. Preheat the oven to medium temperature (180°C is sufficient). It doesn't matter if it's preheated or not; for this type of snack, it's not critical.
2. Cut the slices of toast bread into smaller pieces. You can also leave them whole, but they soak more difficultly in the cheese, so I prefer them smaller.
3. Place the fondue cheese (in its ceramic dish, whole) in a tray. Arrange the pieces of bread next to the dish to brown them as well.
4. Put the tray in the oven and let the cheese heat well, about 20-25 minutes. The bread should brown but not burn.
5. Remove the tray and place everything on a platter. The cheese will be soft, suitable for spreading.
6. Prepare the skewers and slice the cucumber (or any other vegetables you have).
7. Everyone serves according to taste: dip the bread in the melted cheese, combine with cucumber or slices of salami.
Why I make this recipe often
It requires no effort and no complicated ingredients. It's a quick option for a laid-back lunch or when more people gather at the table, and you don't want to cook in stages. The fondue cheese is easy to portion, and there’s nothing extra to wash if you use its dish.
Tips and variations
Tips
1. It's important not to leave the bread in the oven too long - if it dries out too much, it won't be pleasant to dip.
2. If the cheese melts too quickly and the bread isn't browned yet, you can remove the cheese separately and leave the bread in for a few more minutes.
3. Use skewers for serving, especially if the cheese is very hot.
4. The ceramic dish of the cheese is practical, but it doesn't have to be the exact one - any small heat-resistant dish is good.
Substitutions
1. Any fondue cheese in a ceramic dish can be used, not just Delaco.
2. Toast bread can be replaced with baguette, rolls, or any other bread of choice.
3. Reindeer salami is not essential; any other cold cut works, or you can skip the meat altogether if you’re not in the mood for it.
4. Cucumber can be replaced with other raw vegetables - peppers, carrots, celery cut into sticks.
Variations
1. You can sprinkle a bit of pepper or paprika on the bread before baking for a different taste.
2. If you like a crunchy texture, use day-old bread, not very soft.
3. For individual servings, divide the cheese into small dishes and bake them separately.
Serving ideas
1. Everyone takes their skewers and chooses what to combine: browned bread, cucumber, salami, or other cold snacks.
2. Simple pickles can be added on the side for those who prefer.
3. It also works as a main dish for a quick dinner, not just as a snack.
4. It's suitable for a communal meal where everyone chooses their combination.
Frequently asked questions
1. Can it be made without the ceramic dish the cheese comes in?
Yes, any small heat-resistant dish works. The important thing is that the cheese doesn’t spread over too large an area, so it doesn’t dry out.
2. What kind of bread is better for fondue?
Toast bread is more convenient, but baguette, rolls, or another type of denser bread works well too. Avoid very thin bread.
3. If I can’t find reindeer salami, what can I use?
Any cold cut to taste, or you can skip the meat. The recipe doesn’t depend on this ingredient.
4. Does the bread need to be greased with something beforehand?
It's not necessary, but if you prefer, you can grease it with a little oil or butter for flavor.
5. Does the cheese need to be stirred during baking?
No. Let it melt in the dish, and stir only at the table after it has softened.
Nutritional values
Estimate for one serving (out of 4):
Calories: approx. 260-320 kcal (depending on the amount of bread and toppings used)
Proteins: 10-12 g
Fats: 15-20 g (fondue cheese is quite fatty)
Carbohydrates: 18-25 g (depends on how much bread you use)
Values vary if you add cold cuts or vegetables. They are just approximate.
Storage and reheating
The recipe is not suitable for long-term storage. Melted cheese hardens, and browned bread is not as pleasant after it cools down. If there’s leftover cheese, you can put it in the fridge and reheat it in the oven or microwave, but the texture won’t be the same. It’s best consumed fresh.