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Gouda Cheese Fondue with Herbed Crostini

Can you think of anything else better on Earth than warm, melty, gooey Gouda Cheese Fondue? I didn’t think so!

Ingredients

Fondue:

  • 1 lb. Gouda, cubed
  • 2 cloves garlic
  • 1 cup white wine
  • ¼ cup cornstarch, enough to coat the cheese
  • ½ cup fresh tomatoes, diced
  • 2 tablespoons fresh basil, julienned
  • Kosher or sea salt and cracked black pepper to taste
  • Grated nutmeg to taste
  • Shot of Tabasco
  • 2 tablespoons Kirsch or Sherry

Crostini:

  • ½ sourdough baguette
  • ¼ stick butter
  • ½ teaspoon granulated garlic
  • Fresh herbs of choice (basil, oregano, sage, rosemary)
  • Preparation

Instructions

Fondue:

  1. Smash the garlic cloves and rub inside of heavy saucepan; then discard the garlic.
  2. Put saucepan on the stovetop over medium heat and add the white wine, scraping with a wooden spoon to dissolve the garlic residue. Toss the Gouda cubes in a small bowl with cornstarch, add the cheese to the saucepan and melt; stir to prevent scorching. When melted, add the tomato, basil, Kirsch or Sherry, nutmeg and Tabasco. Adjust seasoning to taste and serve with crostini.

Crostini:

  1. Slice sourdough baguette into ¼-inch slices. Melt butter, granulated garlic and herbs, then brush or drizzle on the bread slices. Bake at 350°F for approximately 15-20 minutes, turning over once, until golden brown.