Cheese Fondue

• 1 lb crusty bread, torn into small pieces
• 3 tbsp olive oil
• 3.5 oz green and black olives
• 3 oz sun dried tomatoes
• 2.5 oz pickled pearl onions
• 2.5 oz pickled peppers
• 1 None onion, finely diced
• 1 lb minced beef
• 3 tbsp breadcrumbs
• 1 None egg
• 3 tbsp milk
• 1 tsp paprika
• 3 cups vegetable stock
• 1 None cauliflower, cut into florets
• 1 1/4 cups dry white wine
• 1-2 tsp lemon juice
• 5.25 oz Gouda cheese, grated
• 8.75 oz mozzarella cheese, grated
• 4.25 oz Gruyere cheese, grated
• 1 oz grappa
• 1-2 tsp cornstarch

1. Preheat oven to 400u0b0F. Drizzle bread with 2 tbsp olive oil. Bake for about 5 mins, until crispy. Set aside and keep warm.
2. For vegetables, combine olives, sun dried tomatoes, pearl onions and peppers. Set aside.
3. For meatballs, combine finely diced onion, ground meat, breadcrumbs, egg and milk. Season and add paprika. Shape into 18 meatballs. Heat 1 tbsp oil in a pan. Cook meatballs for about 5-8 mins. Set aside and keep warm.
4. For cauliflower, bring stock to a boil. Add cauliflower and cook for about 10 mins. Drain and transfer to a serving bowl.
5. For cheese fondue, bring 1 cup wine and lemon juice to a simmer. Add cheese and cook, stirring, until fully melted. In a separate bowl, whisk remaining wine, grappa and cornstarch until smooth. Add to fondue just before serving. Season and add paprika. Serve immediately.

crusty bread, olive oil, black olives, tomatoes, pearl onions, peppers, onion, beef, breadcrumbs, egg, milk, paprika, vegetable stock, cauliflower, white wine, lemon juice, gouda cheese, mozzarella cheese, gruyuere cheese, grappa, cornstarch

Taken from recipes-plus.com/api/v2.0/recipes/22852 (may not work)