Goat Cheese Fondue
This Goat Cheese Fondue is a warm, creamy, and savory dish perfect for social gatherings. The key to its smooth texture lies in making a roux that prevents the cheese sauce from breaking or curdling. Infused with shallots, garlic, and white wine, the fondue offers a rich and nutty flavor that pairs wonderfully with toasted bread cubes and seasonal fruit slices.
- Unsalted butter (6 Tbsp.)
- All-purpose flour (6 Tbsp.)
- Shallots (2 Tbsp. chopped)
- Garlic (2 tsp. minced)
- Olive oil (2 tsp.)
- Dry white wine (¼ cup)
- Heavy cream (3 cups)
- Goat cheese (20 oz. crumbled)
- Kosher salt (⅜ tsp.)
- Freshly ground black pepper (⅛ tsp.)
- Fresh chives (¼ cup thin diagonal slices)
- Melt butter in a small heavy skillet over low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes or until mixture is light brown and has a nutty fragrance. Remove from heat.
- Sauté shallots and garlic in olive oil in a medium saucepan over medium heat 3 minutes or until tender. (Do not brown.) Gradually add wine, stirring to loosen particles from bottom of pan. Gradually stir in cream and cheese. Bring to a boil; reduce heat, and simmer 1 minute or until cheese melts. Stir in flour mixture. Cook, stirring constantly, 3 minutes or until smooth and thick. Remove from heat. Stir in salt and pepper.
- Transfer fondue to a fondue pot. Sprinkle with chives. Serve with bread cubes, figs, dates, and apple slices.
A creamy Gorgonzola or Cambozola makes a great alternative to goat cheese.