Goat Cheese Fondue On Country-Style Bread

Recipe Ingredients

3		Cottins de Chavignol (small)
		(or about 7 oz Montrachet cheese)
3 1/2 lbs	1589g / 56oz	Gruyere or Swiss cheese
1/4 cup	59ml	Dry white wine - (ie Chablis or Macon) - plus
1 tablespoon	15ml	Dry white wine
1		Garlic clove
1 1/2 tablespoons	22ml	Unsalted butter
1 1/2 teaspoons	7.5ml	Strong Dijon mustard
2 tablespoons	30ml	Marc de Bourgogne, Grappa or Cognac
6		Country-style bread
6 sections		Fresh savory or thyme
		Freshly-ground white pepper - to taste

Recipe Instructions

Using a paring knife, trim away any mold from the goat cheese and coarsely chop. Shred the Gruyere cheese.

Place the wine and garlic in a small, heavy saucepan. Bring to a boil over low heat and allow to reduce by half. Add the goat cheese and let melt over low heat, stirring with a wooden spoon. Remove the garlic. Add the Gruyere and butter and stir over low heat until the cheeses are melted and well blended. Remove from the heat and stir in the mustard and Marc.

Preheat the broiler. A few minutes before serving, place the bread slices on a baking sheet and toast. Remove from the oven and immediately spread each slice with warm fondue. Garnish with a sprig of fresh savory or thyme and top with a grind of fresh pepper.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C45) - from the TV FOOD - NETWORK

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