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.
- 198.44 g montrachet cheese
- 1587.57 g gruyere or 1587.57 g swiss cheese
- 59.14 ml plus 1 tablespoon dry white wine
- 1 garlic clove
- 22.18 ml unsalted butter
- 7.39 ml strong Dijon mustard
- 29.58 ml marc de bourgogne, Grappa or 29.58 ml cognac
- 6 thick slices country bread
- 6 sprig fresh savory or 6 sprig 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.