I N G R E D I E N T S
1 cup softened butter or margarine
1/3 cup olive oil
3 small garlic cloves, slivered
1 or 2 cans (2 ounces) anchovy fillets, well drained
Bagan Cauda vegetables (allow 1/2 to 1 cup per person)
Crusty bread cut in 1/4 inch slices

Vegetables:
Use a combination of carrots, cauliflower, green beans, cherry tomatoes, green or red peppers, mushrooms, zucchini.  All should be washed, dried and cut into bite-sized pieces.

I N S T R U C T I O N S
Combine the first 4 ingredients in the blender, whirl just until the anchovies and the garlic pieces are finely chopped.   Pour into a metal or ceramic fondue pot with a very sturdy base. Heat slowly over a direct flame or medium heat just until the mixture is bubbly. Then turn down to low just to keep the mixture hot enough to lightly brown the vegetables without burning. 

To serve, spear a vegetable and swirl in the oil until browned. Hold a piece of bread under the vegetable to catch the flavorful drippings.

Makes about 1 1/2 cups of sauce for about 10 -12 servings.

Ready To Use Fondue
Imported directly from Switzerland Swiss Knight ready-to-serve fondue is great to keep on hand for those quick appetizer emergencies or impromptu fondue parties.  Still made with the traditional ingredients, Swiss Emmentaler and Guryere cheese, white wine, Kirsch brandy. 

   
swiss cheese fondue - ready to heat in your fondue pot or microwave.

semi-sweet chocolate fondue - ready to heat in your fondue pot or microwave. Comes in a microwavable container.