Aged Cheddar Fondue with Tomatoes, Bacon, and Grilled Onions

Ingredients:

• 2 cups cherry tomatoes
• 220 g bacon, diced
• 1 large Vidalia onion, diced
• Half a loaf of ciabatta (about 220 g), cut into cubes
• Olive oil to drizzle
• Lots of freshly ground black pepper
• 110 g aged cheddar
• 6 tsp cornstarch
• 280 g of Gruyere
• 2 tablespoons butter
• 2 cloves garlic, crushed
• 1 cup dry white wine
• 2 tbsp sherry
• A pinch of nutmeg
• Special equipment: metal skewers (or wooden skewers soaked in water for 30 minutes)

Preparation:

1. Preheat grill to medium-high heat.
2. Toss the cherry tomatoes, bacon bits, onion, and bread cubes separately with a little olive oil and season with salt and pepper. Thread them onto individual skewers so each ingredient cooks at its own pace. You'll have several skewers for each ingredient. Grill the skewers over medium heat until lightly charred; keep them warm while you prepare the fondue.
3. Grate the cheddar and mix with 2 teaspoons of cornstarch. Separately, grate the Gruyère and mix with the remaining 4 teaspoons of cornstarch.
4. In a medium saucepan over medium heat, melt the butter (this can be done over a campfire or on a grill). Once melted, add the garlic and let it sizzle for 30 seconds. Add the white wine and bring to a simmer. Add the Gruyère and stir until smooth. Add the Cheddar and stir until smooth, eliminating any lumps.
5. Heat until the cheese begins to bubble slightly around the edges. Remove from heat and add sherry, plenty of black pepper, and nutmeg. Serve with tomatoes, onions, bread, and bacon skewers.