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 Tom's
Big Dinners: Big Time Home Cooking for Family and
Friends
by Tom Douglas
(With Ed Levine, Shelley Lance, and Jackie Cross)
GOAT
CHEESE FONDUE WITH TOASTED BREAD AND APPLES
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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.
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