Goat Cheese Fondue -

Todd English

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.

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Servings: 12

Course: Appetizer

Cuisine: Mediterranean

Calories: 320

Ingredients Method Notes

Ingredients

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

Method

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.
Unsalted butter, All-purpose flour
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.
Shallots, Garlic, Olive oil, Dry white wine, Heavy cream, Goat cheese, Kosher salt, Freshly ground black pepper
Transfer fondue to a fondue pot. Sprinkle with chives. Serve with bread cubes, figs, dates, and apple slices.
Fresh chives

Notes

A creamy Gorgonzola or Cambozola makes a great alternative to goat cheese.