A bowl of molten cheese is the fastest dinner when you start with a wedge already cut to melt. Swiss fondue suits a weeknight because it asks only bread, wine, and what's here. Expect to dip crusty pieces into cheese stretched in thin, silky strands.

Serves 2. 15 minutes, 5 at the stove.

About 540 calories a serving, 34 g protein, 30 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Rub the inside of a small pot or fondue pot with the cut side of 1 garlic clove. Pour in 1/2 cup wine and warm it over medium heat until it steams, about 2 minutes.2 min
2. Shred the 8 ounces of cheese. Toss it in a bowl with 1 tablespoon flour, 1 pinch salt, and 1 pinch pepper to coat each strand.
3. Lower the heat to medium-low and add the cheese to the pot in four batches, stirring after each until it melts into the wine. Stir constantly so it stays smooth and doesn't clump.10 min
4. When all the cheese is melted and creamy, transfer it to a fondue pot set over a low flame, or keep it warm on the stovetop. Tear the bread into chunks and arrange on a board with the pot in the center.

Note Swap cider for wine in apple country or when wine is not on hand. Leftovers keep in a covered dish in the fridge for three days; rewarm gently in a pot with a splash more wine. Serve with a green salad and pickled onions, or stretch it by dipping roasted potatoes and cured meat.