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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 all
of the flavor. I love the goat cheese *Teleme from Redwood
Hill Farm.
It melts wonderfully in the bath of the tomatoes.
Serve with good crusty peasant style bread, which you can
use to dip
and scoop up the cheesy mixture.
By Chef John Ash |
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Tomato
and Goat Cheese Fondue |
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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)
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In
a large skillet, heat the olive oil over moderate heat and
stir in the shallots and garlic. Sauté 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.
* As we are currently not making our Goat Milk Teleme, you
can substitute another brand of Teleme or try our Goat Milk
Sharp Cheddar, also delicious in this recipe! |
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