Prep 1 hr
Cook 30 mins
This well-acclaimed appetizer comes from The Vancouver Sun. I served this at our Christmas party and it was defintely a wower. The roasted garlic can be prepared ahead.
- 6 cloves garlic (unpeeled)
- 2 small shallots (unpeeled)
- 1⁄2 lb finely grated gruyere cheese (about 4 cups)
- 1 tablespoon all-purpose flour
- 3⁄4 cup dry white wine
- 1 tablespoon lemon juice
- 1 package chevre cheese, cubed
- 1 baguette, cut into 4 cm chunks (about 8 cups)
- Wrap unpeeled garlic cloves and shallots tightly in piece of heavy duty foil.
- Bake at 350 F for about 45 minutes or until garlic is soft.
- Remove and discard garlic and shallot skins; chop very fine.
- Put gruyere cheese in medium bowl and sprinkle with flour; toss.
- Set aside.
- In medium-size, heavy bottomed saucepan, combine wine, lemon juice, garlic and shallots.
- Place over medium heat and bring to a simmer.
- Reduce heat to low and gradually add gruyere and chevre cheeses, stirring constantly until cheeses are completely melted.
- Transfer to fondue pot and set over fondue warmer.
- Serve immediately.
- To serve, place bread cubes in basket.
- Spear bread chunk with fondue fork and dip into cheese; remove from fondue fork to small plate and eat with regular fork.