Food & Cooking Recipes Quick & Easy Recipes Fondue for Two Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 20, 2019 Print Rate It Share Share Tweet Pin Email Photo: Justin Walker Prep Time: 30 mins Total Time: 40 mins Servings: 2 For a romantic Valentine's Day dinner or a cozy date night in, serve a pot of this rich, gooey mix of Gruyere and fontina. It's the perfect partner for all kinds of dippers: roasted potatoes, bread cubes and sticks, fennel, apple, salami, you name it. Ingredients 8 ounces fingerling potatoes, scrubbed and halved lengthwise 1 tablespoon extra-virgin olive oil 2 thick slices rustic sourdough, cut into 1-inch cubes ½ cup dry white wine, such as Sauvignon Blanc 1 tablespoon kirsch (optional) 4 ounces Gruyere, grated 4 ounces fontina, grated ⅛ teaspoon freshly grated nutmeg 1 teaspoon fresh lemon juice 1 teaspoon cornstarch Sliced fennel, apple, and dry salami and breadsticks, for serving Directions Preheat oven to 375 degrees. On a rimmed baking sheet, toss potatoes with oil; roast 10 to 12 minutes. Flip; push to one side and add bread cubes. Continue to roast until potatoes are golden and tender and bread is crisp, 8 to 10 minutes more. Reserve 1 tablespoon wine. In a small cast-iron pot, heat remaining wine with kirsch over low. Slowly add both cheeses, stirring in one direction until melted. Add nutmeg. In a small bowl, stir together lemon juice, cornstarch, and reserved wine. Slowly stir into pot; continue to cook over low heat, stirring, until mixture thickens and comes together, 4 to 5 minutes. Transfer to a fondue pot; keep warm. Serve with fennel, apple, salami, bread cubes and sticks, and potatoes. Rate it Print