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Goat Cheese Fondue On Country-Style

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Ingredients

Adjust Servings:
7 ounces montrachet cheese
3 1/2 lbs gruyere or 3 1/2 lbs swiss cheese
1/4 cup plus 1 tablespoon dry white wine
1 garlic clove
1 1/2 tablespoons unsalted butter
1 1/2 teaspoons strong dijon mustard
2 tablespoons marc de bourgogne, grappa or 2 tablespoons cognac
6 thick slices country bread
6 sprigs fresh savory or 6 sprigs thyme
fresh ground white pepper

Nutritional information

1427.8
Calories
883 g
Calories From Fat
98.2 g
Total Fat
57.5 g
Saturated Fat
321.3 mg
Cholesterol
1557 mg
Sodium
40.3 g
Carbs
1.6 g
Dietary Fiber
2.7 g
Sugars
93.4 g
Protein
378g
Serving Size

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Goat Cheese Fondue On Country-Style

Features:
    Cuisine:

    Recipe courtesy Roger Verge, from Roger Verges Entertaining in the French Style; as seen on Emeril Live. Found on Food Network, posting for ZWT.

    • 70 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Goat Cheese Fondue on Country-Style Bread, Recipe courtesy Roger Verge, from Roger Verges Entertaining in the French Style; as seen on Emeril Live Found on Food Network, posting for ZWT , Recipe courtesy Roger Verge, from Roger Verges Entertaining in the French Style; as seen on Emeril Live Found on Food Network, posting for ZWT


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    Steps

    1
    Done

    Using a Paring Knife, Trim Away Any Mold from the Goat Cheese and Coarsely Chop.

    2
    Done

    Shred the Gruyere Cheese.

    3
    Done

    Place the Wine and Garlic in a Small, Heavy Saucepan. Bring to a Boil Over Low Heat and Allow to Reduce by Half

    4
    Done

    Add the Goat Cheese and Let Melt Over Low Heat, Stirring With a Wooden Spoon. Remove the Garlic.

    5
    Done

    Add the Gruyere and Butter and Stir Over Low Heat Until the Cheese Are Melted and Well Blended.

    6
    Done

    Remove from the Heat and Stir in the Mustard and Marc.

    7
    Done

    Preheat the Broiler. a Few Minutes Before Serving, Place the Bread Slices on a Baking Sheet and Toast.

    8
    Done

    Remove from the Oven and Immediately Spread Each Slice With Warm Fondue.

    9
    Done

    Garnish With a Sprig of Fresh Savory or Thyme and Top With a Grind of Fresh Pepper.

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