Description
Fondue is a revamped with garlic, fresh basil and sun dried tomatoes. The luscious Havarti cheese is scooped up by garlic and herb croutons and apples.
Ingredients
Scale
Fondue:
- 3–1/2 cups (1 lb/450 g) Castello Aged Havarti, grated
- 1/2 cup grated Parmesan
- 2 cloves garlic
- 1 cup white wine
- ¼ cup cornstarch, enough to coat the cheese
- 1–2 sun-dried tomatoes, finely 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
- 2 – 3 crisp seasonal apples, sliced
Crostini:
- ½ baguette
- ¼ stick butter
- ½ teaspoon garlic, crushed
- Fresh herbs of choice (basil, oregano, sage, rosemary)
Instructions
To Make Fondue:
- Smash the garlic cloves and rub inside of heavy saucepan; then discard the garlic.
- 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 grated cheese in a small bowl with cornstarch, add the cheese mixture to the saucepan a little at a time unit melted; stir to prevent scorching. When melted, add the sun-dried tomato, basil, Kirsch or Sherry, nutmeg and Tabasco. Adjust seasoning to taste and serve with crostini and sliced apples for dipping. Remember, if you drop a piece of bread or apple into the fondue you have to kiss the person next to you.
To Make Crostini:
- Slice 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 10-15 minutes, turning over once, until golden brown.
- Category: Appetizer