Goat Cheese Fondue On Country-Style Bread
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
200 g
Cheese (montrachet)1590 g
Gruyere1 clove
Garlic1.5 tbsps
Unsalted Butter2 tbsps
Grappa (marc de bourgogne,)6 sprigs
Savory (fresh)Directions:
1
Using a paring knife, trim away any mold from the goat cheese and coarsely chop
2
Shred the Gruyere cheese
3
Place the wine and garlic in a small, heavy saucepan
4
Bring to a boil over low heat and allow to reduce by half
5
Add the goat cheese and let melt over low heat, stirring with a wooden spoon
6
Remove the garlic
7
Add the Gruyere and butter and stir over low heat until the cheese are melted and well blended
8
Remove from the heat and stir in the mustard and Marc
9
Preheat the broiler
10
A few minutes before serving, place the bread slices on a baking sheet and toast
11
Remove from the oven and immediately spread each slice with warm fondue
12
Garnish with a sprig of fresh savory or thyme and top with a grind of fresh pepper