Tomato Cheese Fondue (Baked)

A comforting and unique baked fondue, featuring a delicate blend of tomato juice, sharp cheese, and light-as-air egg whites. This soufflé-like dish is baked in a water bath until golden and set, offering a delightful texture and savory flavor.

Instructions

1. 1.

   Preheat your oven to 350°F (175°C). Butter a 1-quart casserole dish well. Find a shallow baking pan large enough to hold your casserole dish and prepare it for a water bath.

   Time: 5 min
2. 2.

   In a medium bowl, pour the tomato juice over the soft bread crumbs. Let them stand for about 5-10 minutes, or until the bread crumbs are well soaked and softened.

   Time: 10 min
3. 3.

   Add the grated sharp cheese, melted butter, and salt to the soaked bread crumb mixture. Stir well to combine thoroughly.

   Time: 3 min
4. 4.

   In a separate bowl, beat the egg yolks until they are thick and light in color, about 3-5 minutes. Gently fold the beaten egg yolks into the bread crumb mixture until just combined.

   Time: 5 min
5. 5.

   In a clean, dry bowl, beat the egg whites with an electric mixer until they form stiff peaks. Be careful not to overbeat.

   Time: 4 min
6. 6.

   Carefully fold the beaten egg whites into the bread crumb and yolk mixture. Do this lightly but thoroughly, trying to maintain as much air in the egg whites as possible to keep the fondue light and fluffy.

   Time: 3 min
7. 7.

   Pour the mixture into your prepared buttered casserole dish. Place the casserole dish into the shallow baking pan. Carefully pour hot water into the shallow pan, reaching about halfway up the sides of the casserole dish. This creates a bain-marie (water bath).

   Time: 2 min
8. 8.

   Bake in the preheated oven for 45 minutes to 1 hour, or until a sharp knife inserted into the center comes out clean and the top is golden brown and puffy. Serve immediately.

   Time: 45 min