Chèvre Appetizer Fondue

Sunset
Notes: This recipe comes from Seattle's Palace Kitchen.
Makes 6 servings

Ingredients

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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

Preparation

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.

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.

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.

4. Use forks or thin wood skewers to spear bread and apple slices and dunk them into fondue.

Created date

April 2004

Nutritional Information

Calories 238
Caloriesfromfat 49 %
Protein 5.3 g
Fat 13 g
Satfat 8.6 g
Carbohydrate 16 g
Fiber 0.8 g
Sodium 426 mg
Cholesterol 35 mg