Best Goat Cheese Fondue Recipes

BAKED STUFFED TOMATOES WITH GOAT CHEESE FONDUE

Steps:

• Preheat oven to 500 degrees. If necessary, slice a very thin layer off bottoms of tomatoes so they will stand upright. Core tomatoes, and carve them out, stopping about about 3/4 inch from bottom and sides. (Do not remove too much, or tomato will collapse when baked.) Season inside of each tomato with salt. In a small bowl, stir together mascarpone and goat cheese.
• To prepare topping, melt butter with oil in a medium skillet over medium-high heat. Add garlic and anchovies, and cook, stirring, 30 seconds. Stir in bread crumbs, and sauté 2 minutes more. Season with pepper.
• Fill each hollow with mascarpone mixture. Top generously with bread crumbs. Transfer tomatoes to a baking sheet, and bake until they are slightly blistered and the tops are golden, about 10 minutes.

GOAT CHEESE QUESO FUNDIDO (FONDUE)

Steps:

• Bring the wine to a simmer in a double boiler. Add the mozzarella and goat's milk cheddar, then stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with jicama slices and tri-color corn chips.

GOAT CHEESE FONDUE

Steps:

• Place the goat cheese in a small saucepan over low heat. Pour in the heavy cream and white wine, then add the thyme leaves and some black pepper. Cook, stirring occasionally, until the cheese is melted and the wine has cooked off, 8 to 10 minutes. The fondue will be thick and creamy. Remove from the heat and stir in the chives.
• Drizzle the honey over the fondue and serve warm with apples, grapes and sourdough bread for dipping.

GOAT CHEESE FONDUE ON COUNTRY-STYLE BREAD

Steps:

• Using a paring knife, trim away any mold from the goat cheese and coarsely chop. Shred the Gruyere cheese. Place the wine and garlic in a small, heavy saucepan. Bring to a boil over low heat and allow to reduce by half. Add the goat cheese and let melt over low heat, stirring with a wooden spoon. Remove the garlic. Add the Gruyere and butter and stir over low heat until the cheese are melted and well blended. Remove from the heat and stir in the mustard and Marc. Preheat the broiler. A few minutes before serving, place the bread slices on a baking sheet and toast. Remove from the oven and immediately spread each slice with warm fondue. Garnish with a sprig of fresh savory or thyme and top with a grind of fresh pepper.

FINGERLING POTATOES AND GOAT CHEESE FONDUE

Steps:

• Place fingerling potatoes and salt in a large saucepan with enough cold water to cover generously. Place over high heat, and bring to a boil. Reduce to a simmer, and cook until potatoes are tender, about 15 minutes. Remove pan from heat, and drain potatoes in a colander. Transfer potatoes to a platter; set aside.
• Place goat cheese and buttermilk in a heat-proof bowl or the top of a double boiler, and place over a pan of simmering water. Warm mixture, stirring until it is very smooth, 5 to 7 minutes. Remove from heat, and stir in pepper, chives, thyme, tarragon, and parsley. Place in the bowl of a small fondue pot or in a warm serving bowl; serve immediately with fingerling potatoes garnished with chervil.

ROASTED GARLIC AND GOAT CHEESE FONDUE

Steps:

• Wrap unpeeled garlic cloves and shallots tightly in piece of heavy duty foil.
• Bake at 350 F for about 45 minutes or until garlic is soft.
• Remove and discard garlic and shallot skins; chop very fine.
• Put gruyere cheese in medium bowl and sprinkle with flour; toss.
• Set aside.
• In medium-size, heavy bottomed saucepan, combine wine, lemon juice, garlic and shallots.
• Place over medium heat and bring to a simmer.
• Reduce heat to low and gradually add gruyere and chevre cheeses, stirring constantly until cheeses are completely melted.
• Transfer to fondue pot and set over fondue warmer.
• Serve immediately.
• To serve, place bread cubes in basket.
• Spear bread chunk with fondue fork and dip into cheese; remove from fondue fork to small plate and eat with regular fork.