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Goat Cheese and Herb Fondue

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Feb 9, 2010 5:57 am US/Pacific

Goat Cheese and Herb Fondue

Reporting
Tina Macuha
  Goat Cheese and Herb Fondue
(Perfect for dinner for two...)

1 1/2 c's cream
2 small garlic cloves
3/4 lb. cream cheese, cut into small pieces
3/4 lb. goat cheese (rindless, soft goat cheese)
1 ½ t lemon juice
1 ½ t minced fresh basil
1 ½ t minced fresh chives
1 ½ t minced fresh tarragon
1 ½ t minced parsley
Salt and pepper to taste


• Heat the garlic and cream over medium heat until bubbles appear, but it's not a stiff boil.
• Gradually add the cream cheese to the hot cream, stirring to melt in. (Take care to let this part of the project happen slowly. If you let this mixture get too hot the cheese will separate and you'll end up with a separated oil-y mess.)
• Once the cheese and cream is smooth, whisk in the goat cheese until smooth. (again, slowly)
• Now add the lemon juice and herbs.
• Season with s + p.
• Transfer the cheese mixture to a fondue pot, chafing dish, or burner with a votive candle to keep warm

Serve with neat-o things for dipping: bread cubes, toasted bread, chicken breast, artichoke hearts, cauliflower florets, or just your fingers.

Karen's Bakery Cafe & Catering
705 Gold Lake Drive
Folsom
916.985.2665
www.karensbakery.com

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