Recipe for two
Garnishes
Choose 2 or 3 protein from the following:
Vegetables
Choose 2 or 3 vegetables from the following:
250 mL (1 cup) asparagus spears
250 mL (1 cup) fresh fennel, in cubes
250 mL (1 cup) red bell pepper, in cubes
250 mL (1 cup) small brown (cremini) mushrooms
250 mL (1 cup) zucchini, cut into thick rounds
In a pot, bring Canton The Original® broth to a boil.
Meanwhile, arrange meats and vegetables on serving platters. If serving fowl, use a separate dish. Place vegetables on a large serving plate.
Decorate two dinner plates with your choice of sides: small garden salad, cold cut roll-ups, cherry tomatoes, bocconcini, etc.
Transfer hot broth to fondue pot and place on a fondue burner set in the middle of the table. All that’s left to do is enjoy with passion.
“Double Dip” Station
For that extra touch of Italy, arrange a mini double-dip station. After cooking food in the broth, you just dip it in Canton sauce then roll it in your choice of garnish: