The Art of Cheese — Aged Havarti Fondue with a Twist
Author: Valerie Harrison
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.
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.
Recipe by Honest Cooking at https://honestcooking.com/art-cheese-aged-havarti-fondue-twist/