Photo: Yunhee Kim; Styling: Deborah Williams/Pat Bates and Associates
Makes 4 servings (serving size: 1/4 cup fondue and 1 cup vegetables)

How to Make It

Heat a small saucepan over low heat; add goat cheese and skim milk. Bring to a simmer, whisking until goat cheese is melted. Add butter, whisking well. Season with salt, pepper, and freshly ground cumin; stir in chopped chives and minced shallots. Serve with raw vegetables.

David Burke Townhouse, Fishtail, David Burke at Bloomingdale's, New York City; Primehouse, Chicago

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