Roasted Garlic and Goat Cheese Fondue |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This well-acclaimed appetizer comes from The Vancouver Sun. I served this at our Christmas party and it was defintely a wower. The roasted garlic can be prepared ahead. Ingredients:
6 cloves garlic (unpeeled) |
2 small shallots (unpeeled) |
1/2 lb finely grated gruyere cheese (about 4 cups) |
1 tablespoon all-purpose flour |
3/4 cup dry white wine |
1 tablespoon lemon juice |
1 package chevre cheese, cubed |
1 baguette, cut into 4 cm chunks (about 8 cups) |
Directions:
1. Wrap unpeeled garlic cloves and shallots tightly in piece of heavy duty foil.
2. Bake at 350 F for about 45 minutes or until garlic is soft.
3. Remove and discard garlic and shallot skins; chop very fine.
4. Put gruyere cheese in medium bowl and sprinkle with flour; toss.
5. Set aside.
6. In medium-size, heavy bottomed saucepan, combine wine, lemon juice, garlic and shallots.
7. Place over medium heat and bring to a simmer.
8. Reduce heat to low and gradually add gruyere and chevre cheeses, stirring constantly until cheeses are completely melted.
9. Transfer to fondue pot and set over fondue warmer.
10. Serve immediately.
11. To serve, place bread cubes in basket.
12. Spear bread chunk with fondue fork and dip into cheese; remove from fondue fork to small plate and eat with regular fork.
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