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