The Art of Cheese — Aged Havarti Fondue with a Twist
Recipe Type: Appetizer
Serves: 4 servings
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.
  • 3-1/2 cups (1 lb/450 g) Castello Aged Havarti, grated
  • ½ 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
  • ½ baguette
  • ¼ stick butter
  • ½ teaspoon garlic, crushed
  • Fresh herbs of choice (basil, oregano, sage, rosemary)
To Make 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 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:
  1. 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.
Recipe by Honest Cooking at