Try this Tomato and Goat Cheese Fondue recipe; this cheese dip will be a hit at any party.
Sophisticated yet simple, cheese fondue is perfect either for a casual get together or a more elegant affair. This Tomato and Goat Cheese Fondue recipe and other artisan cheese recipes can be found in Janet Hurst’s Homemade Cheese: Recipes for 50 Cheeses from Artisan Cheesemakers (Voyageur Press, 2011). Half the fat, but still full of flavor, this Tomato and Goat Cheese Fondue is best served with good crusty bread or some crudités. This excerpt is taken from Chapter 1, “Understanding Cheese.”
SOURCE: Redwood Hill Farm and Creamery and Chef John Ash
I’ve always loved fondues, but they can be a little rich. Here’s a version that cuts down on the fat, but still provides all of the flavor. Serve this fondue with good crusty, peasant-style bread, which you can use to dip into and scoop up the cheesy mixture.
• 2 tablespoons olive oil
• 1/4 cup finely chopped shallots or green onions
• 2 tablespoons finely chopped garlic
• 3 cups (one 28-ounce can) crushed tomatoes with basil (Muir Glen Organic brand preferred)
• 1 cup hearty red wine
• 1 tablespoon finely grated orange zest
• 1 tablespoon each finely chopped parsley and basil
• salt and freshly ground black pepper
• 8 to 10 ounces Redwood Hill Farm’s Goat Milk
• Sharp Cheddar
In a large skillet, heat the olive oil over moderate heat, and stir in the shallots and garlic. Sauté until soft but not brown. Add the tomatoes and wine, and simmer uncovered for 5 to 10 minutes until the mixture reduces to a light sauce consistency. Stir in zest and herbs, and season with salt and pepper. Pour the mixture into an attractive six-cup, ovenproof baking dish. Place cheese in the middle of the oven and bake in a preheated 325 degrees (163.7 degrees) oven for 15 to 20 minutes or until the cheese is melted. Serve Tomato and Goat Cheese Fondue immediately.
This excerpt has been reprinted with permission from Homemade Cheese: Recipes for 50 Cheeses from Artisan Cheesemakers, published by Voyageur Press, 2011.
Click here for the main article, Cheesemaking: Basic Ingredients, Equipment and Tips.
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