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Recipe: Tomato and Goat Cheese Fondue

Written by Redwood Hill on . Posted in Recipes

from John Ash, Chef Consultant:

“I’ve always loved fondues but they can be a little rich. Here’s a version that cuts down on the fat but still provides the flavor. I love the goat cheeses from Redwood Hill Farm.”

This recipe was originally developed using Redwood Hill Farm Teleme, which we no longer make. Our aged cheddar is a great substitute…melting wonderfully in the bath of the tomatoes.

Tomato and Goat Cheese Fondue

By Published:

  • Yield: 5 (3 to 4 Servings)
  • Prep:
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A delicious fondue…perfect for a late summer dinner party when local, fresh picked tomatoes are available (perhaps from your own garden)!


  • 2 tablespoons olive oil
  • 1/4 cup finely chopped shallots or green onions
  • 2 tablespoons finely chopped garlic
  • 3 cups (one 28 ounce can) crushed tomatoes with basil (Muir Glen Organic brand preferred)
  • 1 cup hearty red wine
  • 1 tablespoon finely grated orange zest
  • 1 tablespoon each finely chopped parsley and basil
  • Salt and freshly ground black pepper
  • 8 to 10 ounces Redwood Hill Farm's Goat Milk Teleme (or Goat Milk Sharp Cheddar)


  1. In a large skillet, heat the olive oil over moderate heat and stir in the shallots and garlic. Saute until soft but not brown.
  2. Add the tomatoes and wine and simmer uncovered for 5 to 10 minutes until the mixture reduces to alight sauce consistency.
  3. Stir in zest and herbs and season with salt and pepper.
  4. Pour the mixture into an attractive 6-cup ovenproof baking dish.
  5. Place cheese in the middle and bake in a preheated 325-degree oven for 15 to 20 minutes or until the cheese is melted.
  6. Serve immediately. Serve with good crusty peasant style bread, which you can use to dip and scoop up the cheesy mixture.

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