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Prep 30 mins
Cook 20 mins
Recipe courtesy Roger Verge, from Roger Verge’s Entertaining in the French Style; as seen on Emeril Live. Found on Food Network, posting for ZWT.
- 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
- Using a paring knife, trim away any mold from the goat cheese and coarsely chop.
- Shred the Gruyere cheese.
- Place the wine and garlic in a small, heavy saucepan. Bring to a boil over low heat and allow to reduce by half
- Add the goat cheese and let melt over low heat, stirring with a wooden spoon. Remove the garlic.
- Add the Gruyere and butter and stir over low heat until the cheese are melted and well blended.
- Remove from the heat and stir in the mustard and Marc.
- Preheat the broiler. A few minutes before serving, place the bread slices on a baking sheet and toast.
- Remove from the oven and immediately spread each slice with warm fondue.
- Garnish with a sprig of fresh savory or thyme and top with a grind of fresh pepper.