Chèvre Appetizer Fondue
Notes: This recipe comes from Seattle's Palace Kitchen.
How to Make It
Step 1
1
Spread bread in a single layer in a 9- by 13-inch pan. Bake in a 450° oven until lightly toasted, 5 to 7 minutes. Place in a small bowl.
Step 2
2
Meanwhile, in a 1- to 2-quart pan or fondue pan over high heat, boil wine and lavender until reduced to 1/4 cup, 6 to 8 minutes.
Step 3
3
Reduce heat to medium-high, add chèvre, and stir until boiling, about 4 minutes. Add pepper to taste. Set pan over a candle or on an electric warming tray.
Step 4
4
Use forks or thin wood skewers to spear bread and apple slices and dunk them into fondue.
Ingredients
6 ounces sourdough bread cut into 1- to 1 1/2-inch chunks (1 1/2 qt.)
3/4 cup dry Johannisberg Riesling
1/2 teaspoon dried lavender blossoms (optional)
1 cup (8 oz.) herb-flavor fresh chèvre (goat) cheese
Pepper
2 Fuji apples (1/2 lb. each), rinsed, cored, and sliced
Directions
Step 1
1
Spread bread in a single layer in a 9- by 13-inch pan. Bake in a 450° oven until lightly toasted, 5 to 7 minutes. Place in a small bowl.
Step 2
2
Meanwhile, in a 1- to 2-quart pan or fondue pan over high heat, boil wine and lavender until reduced to 1/4 cup, 6 to 8 minutes.
Step 3
3
Reduce heat to medium-high, add chèvre, and stir until boiling, about 4 minutes. Add pepper to taste. Set pan over a candle or on an electric warming tray.
Step 4
4
Use forks or thin wood skewers to spear bread and apple slices and dunk them into fondue.
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