Oven-Baked Cheese Fondue with Bacon and Vermouth

Oven-Baked Cheese Fondue with Bacon and Vermouth

  • Preparation 15 min
  • Cooking 20 min
  • Servings 4
  • Nut-free
  • Egg-free



    • 3 tbsp (45 ml) dry white vermouth or dry white wine
    • 1 garlic clove, crushed
    • 9 oz (255 g) soft washed rind cheese, rind removed, cubed (see note)
    • 2 slices bacon, diced
    • 2 green onions, thinly sliced
    • 1 baguette, cubed


Note from Ricardo

For a smoother fondue, remove the rind from the cheese. In this case, you will need to buy 11 to 13 oz (300 to 340 g) of cheese. A mild cow’s milk cheese that has not been aged for too long works best for this recipe as its flavour will intensify once melted.

Personal Note

To help you with this recipe

RICARDO Chef’s Knife

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This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

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