Roasted Garlic and Goat Cheese Fondue

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READY IN: 1hr 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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