Goat Cheese Fondue On Country Style Bread Food

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.

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.

HERBED GOAT CHEESE ON FLAT BREAD

Steps:

• Combine first five ingredients, salt and freshly ground black pepper together in a mixing bowl and stir well until evenly combined. Transfer mixture into a disposable piping bag fitted with a star tip.
• Lay out crackers or chips and pipe a round rosette of goat cheese mixture onto each one. Top rosette with a small sprig of fresh dill. Serve immediately.

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.