A tasty recipe. The vegetarian main course contains the following ingredients: cheese fondue (400 g), rosé, tomato juice, black olives (kalamata, finely chopped), fresh parsley ((bag of 30 g) and finely chopped).
Heat the contents of the cheese fondue pouch in a fondue pan or other refractory dish for 10-15 minutes on medium heat.
Stir in the rosé and tomato juice as the fondue boils.
Bring back to the boil.
Stir in the olives and parsley before serving.
Delicious with (Italian) breadsticks..
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