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Goat Cheese Fondue with Toasted Bread and Apples
Sharing a pot of fondue is a friendly and companionable
activity, perfect for creating a party mood. In addition
to the toasted bread and apples, set out chunks of ripe
pears and fennel bulbs for dipping. If you don’t own a
fondue pot, and don’t want to buy a trendy new one, they
can be found at garage sales. A double boiler works well,
too.
Makes 6 to 8 servings
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1 cup whipping cream or a little more if needed
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11 ounces soft fresh goat cheese, broken into chunks, or
a little more if needed
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1 tablespoon sliced fresh chives
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1/2 teaspoon freshly ground black pepper
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Toasted Rustic Bread
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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.
Recipe from
Tom’s Big Dinner:
Big-Time Home Cooking for Family and Friends
By Tom Douglas with Jackie Cross (William Morrow;
October 2003; $32.50/Hardcover;
ISBN: 0-06-051502-3). |
