Best Roasted Garlic And Goat Cheese Fondue Recipes

GOAT CHEESE FONDUE

Goat Cheese Fondue image

Provided by Trisha Yearwood

Time 25m

Yield 4 to 6 servings (about 1 1/2 cups fondue)

Number Of Ingredients 10

Ingredients

20 ounces goat cheese, at room temperature
1/2 cup heavy cream
1/2 cup white wine, such as Pinot Grigio
2 teaspoons fresh thyme leaves
Freshly cracked black pepper
2 tablespoons chopped fresh chives
4 teaspoons honey
2 Gala apples, cut into wedges
1/2 pound red seedless grapes
1/2 loaf sourdough bread, cut into 1-inch chunks

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.

ROASTED GARLIC AND GOAT CHEESE FONDUE

Roasted Garlic and Goat Cheese Fondue image

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

Ingredients

6 cloves garlic (unpeeled)
2 small shallots (unpeeled)
1/2 lb finely grated gruyere cheese (about 4 cups)
1 tablespoon all-purpose flour
3/4 cup dry white wine
1 tablespoon lemon juice
1 package chevre cheese, cubed
1 baguette, cut into 4 cm chunks (about 8 cups)

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

THE FIERY GOAT

The Fiery Goat image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 medium onion, diced
1 teaspoon paprika
1 teaspoon Italian seasoning
Pinch of red pepper flakes
1 cup dry white wine
One 14.5-ounce can diced tomatoes with basil, garlic and oregano
One 10-ounce jar roasted red bell peppers, drained and diced
Kosher salt and freshly ground black pepper
One 8-ounce log fresh goat cheese, cut into eight 1-inch slices
1 tablespoon chopped fresh parsley
1 lemon, zested
Crostini and crackers, for serving

Steps:

In a 10-inch ovenproof skillet, combine the olive oil, garlic and onion. Cook over high heat, stirring, for 1 minute. Add the paprika, Italian seasoning and red pepper flakes and cook, stirring, until the onion starts to soften, 3 to 5 minutes.
Pour in the wine and let it reduce for about 1 minute while stirring. Add the tomatoes, roasted peppers and a dash of salt and pepper. Cook, stirring, until the liquid has cooked off, 8 to 10 minutes.
Meanwhile, preheat the broiler.
Top the tomato and pepper mixture with the goat cheese, lightly pressing the slices into the sauce. Broil until the cheese is deep golden brown, 2 to 4 minutes. Sprinkle over the parsley and lemon zest. Serve hot with crostini and crackers to dip.

GOAT CHEESE QUESO FUNDIDO (FONDUE)

Goat Cheese Queso Fundido (Fondue) image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup white wine
1/2 pound mozzarella cheese, grated
1/2 pound goat's milk cheddar or Monterey Jack or Mexican Cotija, grated
1/2 pound goat cheese crumbled
2 chipoltle chilies in adobo sauce, finely chopped
1/4 pound dried, cured chorizo, finely diced
6 cloves roasted garlic, smashed to a paste
Salt and freshly ground black pepper

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.

GARLIC CHEESE FONDUE

Garlic Cheese Fondue image

Categories Cheese Garlic White Wine Winter Swiss Cheese Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 8

Ingredients

1 pound Swiss cheese, grated
1/2 Gruyère cheese, grated
3 tablespoons all purpose flour
1 teaspoon ground nutmeg
1/2 teaspoon ground white pepper
1 1/4 cups (about) dry white wine
3 large garlic cloves, minced
1 1-pound crusty French bread or sourdough bread, cut into 1 1/2-inch cubes

Steps:

Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat. Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat. Add cheese mixture by handfuls, whisking until melted and smooth after each addition. Mix in more wine by tablespoonfuls to reach desired consistency. Transfer to fondue pot.
Set fondue over candle or canned heat. Serve fondue with bread.