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Chèvre Appetizer Fondue





Yields
Makes 6 servings

Notes: This recipe comes from Seattle's Palace Kitchen.

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories238
% Daily Value *
Total Fat 13g17%

Saturated Fat 8.6g43%
Cholesterol 35mg12%
Sodium 426mg19%
Total Carbohydrate 16g6%

Dietary Fiber 0.8g3%
Protein 5.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.