ROASTED GARLIC AND GOAT CHEESE FONDUE
This well-acclaimed appetizer comes from The Vancouver Sun. I served this at our Christmas party and it was defintely a wower. The roasted garlic can be prepared ahead.
Provided by Izzy Knight
Categories Cheese
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 514.3, Fat 11.6, SaturatedFat 6, Cholesterol 31.2, Sodium 753.9, Carbohydrate 74.9, Fiber 3.1, Sugar 3.7, Protein 23.8
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