| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Emlive10 |
1 |
servings |
INGREDIENTS
| 3 |
sm |
Cottins de Chavignol; or about 7 ounces |
|
|
; Montrachet cheese |
| 3 1/2 |
lb |
Gruyere or Swiss cheese |
| 1/4 |
|
Cup; plus 1 tablespoon |
|
|
; dry white wine, |
|
|
; such as Chablis or |
|
|
; Macon |
| 1 |
|
Clove garlic |
| 1 1/2 |
tb |
Unsalted butter |
| 1 1/2 |
ts |
Strong Dijon mustard |
| 2 |
tb |
Marc de Bourgogne; Grappa or Cognac |
| 6 |
|
Thick slices country-style bread |
| 6 |
|
Sprigs fresh savory or thyme |
|
|
Freshly ground white pepper |
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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