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Goat Cheese Fondue On Country−Style Bread
3
3
1
1
1
1
2
6
6
Small Cottins de Chavignol; or about 7 ounces Montrachet cheese
1/2 Pound Gruyere or Swiss cheese
/4 Cup; plus 1 tablespoon dry white wine, such as Chablis or Macon
Clove garlic
−1/2 Tablespoon Unsalted butter
−1/2 Teaspoon Strong Dijon mustard
Tablespoon Marc de Bourgogne; Grappa or Cognac
Thick slices country−style bread
Sprigs fresh savory or thyme
Freshly ground white pepper
1
/2 Fat; 0 Other Carbohydrates
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.
Yields: 6 servings
Goat Cheese Fondue On Country−Style Bread
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