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Recipes

Goat Cheese Fondue with Toasted Bread and Apples

From Tom's Big Dinners: Big Time Home Cooking for Family and Friends

Makes 6 to 8 Servings

1 cup whipping cream or a little more if needed
11 ounces soft fresh goat cheese, broken into chunks, or a little more if needed
1 tablespoon sliced fresh chives
½ teaspoon freshly ground black pepper
Toasted Rustic Bread
3 unpeeled Granny Smith apples, cored and cut into wedges

Slowly warm the whipping cream in a heavy saucepan until hot but not boiling. Gradually add the goat cheese and whisk until smooth.

The thickness of the fondue may vary due to the particular brand of fresh goat cheese that you use. It should be thick enough to coat a spoon. If too thin, add a little more cheese; if too thick, add a little more cream.

Remove the fondue from the heat and stir in the chives and black pepper.

 

Pour the warm fondue into a fondue pot and serve with chunks of toasted rustic bread and apple wedges for dunking.

 

 

(Updated: 10/22/08 SN)


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