INGREDIENTS

INSTRUCTIONS

Using a paring knife, trim away any mold from the goat cheese and
coarsely chop. Shred the Gruyere cheese. Place the wine and garlic in
a small, heavy saucepan. Bring to a boil over low heat and allow to
reduce by half. Add the goat cheese and let melt over low heat,
stirring with a wooden spoon. Remove the garlic. Add the Gruyere and
butter and stir over low heat until the cheese are melted and well
blended. Remove from the heat and stir in the mustard and Marc.
Preheat the broiler. A few minutes before serving, place the bread
slices on a baking sheet and toast. Remove from the oven and
immediately spread each slice with warm fondue. Garnish with a sprig
of fresh savory or thyme and top with a grind of fresh pepper.  Yields:
6 servings  Converted by MC_Buster.  Per serving: 157 Calories (kcal);
17g Total Fat; (96% calories from  fat); trace Protein; 1g
Carbohydrate; 47mg Cholesterol; 3mg Sodium  Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3  1/2 Fat; 0 Other
Carbohydrates  Recipe by: EMERIL LIVE SHOW #EM1C45  Converted by
MM_Buster v2.0n.

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