Best Roasted Garlic And Goat Cheese Fondue Recipes

ROASTED GARLIC AND BAKED GOAT CHEESE APPETIZER

Steps:

• Preheat the oven to 350°. Cut the top off the garlic heads so that the cloves are exposed. Place the heads in a small baking dish.
• Drizzle 3 tablespoons of the oil over the tops, allowing it to sink in around the garlic papers. Season to taste with kosher salt and freshly ground pepper. Bake for 1 hour.
• Meanwhile, prepare the goat cheese for baking. In another small baking dish, place the log of goat cheese. Drizzle the remaining tablespoon of oil over the cheese, rolling the log to coat.
• In a small bowl, combine the bread crumbs, tarragon, and a little more freshly cracked pepper. Sprinkle the bread crumb mixture over all sides of the log, turning as necessary.
• Bake cheese, uncovered for 30 minutes alongside the garlic.
• The garlic cloves will practically pop out of their skins. Spread them on baguette slices along with some goat cheese.

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.

WHOLE ROASTED GARLIC WITH GOAT CHEESE

Steps:

• Preheat oven to 375°.
• Remove any loose papery skins from the outside of the garlic heads; cut off the top 1/3 of the heads to open the cloves; set aside for another use; place the heads in a small baking dish, cut sides up; pour olive oil over them and sprinkle with salt and pepper.
• Cover the dish tightly and bake until 3/4 done, about 45 minutes; uncover and continue to bake another 15 minutes or until the cloves begin to pop out of their skins and brown.
• Top each head with 1/2 ounce slice of goat cheese and broil until golden, about 1 minute; serve warm.

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.

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.