Roasted Garlic And Goat Cheese Fondue Recipes

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.

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.

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.

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.

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.