Goat Cheese Fondue
This fondue is a light, clean twist on a dish of melted cheese that's bound to please. Follow Aimee Olexy's goat cheese version for a great appetizer or winter warmer.
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Ingredients
- 1 tbsp olive oil
- 1/4 cup diced shallot
- 2 tbsp finely minced garlic
- 2 cups finely diced tomato
- 1 cup California red wine (Chef's preference: Zinfandel or Merlot)
- 8 oz goat cheddar, grated (TIP: If desired, substitute with Florette goat Brie or goat Teleme.)
- Zest of 1 lemon
- 1 tbsp fine herbes mix, coarsely chopped (NOTE: Commonly used in Mediterranean cooking, fine herbes is a blend of chevril, chives, parsley and tarragon.)
- Sea salt and fresh ground black pepper, to taste
Preparation
- In a large skillet, heat oil on medium. Add shallot and garlic and saute until soft but not brown. Stir and look for translucence, approximately 4 minutes.
- Stir in tomato and wine and simmer, stirring, until reduced to a light sauce, 5 to 10 minutes. Remove from heat and stir in cheese, zest and fines herbes. Season with salt and pepper.
- Preheat oven to 325°F. Transfer mixture to a small baking or casserole dish and bake in center of oven until melted, 15 to 20 minutes. Serve immediately with your choice of vegetables.
Nutrition Information
- Serving Size 3 oz
- Calories 192
- Carbohydrate Content 6 g
- Cholesterol Content 17 mg
- Fat Content 10 g
- Fiber Content 1 g
- Protein Content 8 g
- Saturated Fat Content 6 g
- Sodium Content 192 mg
- Sugar Content 3 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g