Roasted Garlic And Goat Cheese Fondue Recipes

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ROASTED GOAT CHEESE WITH GARLIC



Roasted Goat Cheese with Garlic image

Now that we have kids, my husband and I don't entertain much. But when we do, I serve this savory spread. The combination of goat cheese, garlic and onions always earns rave reviews. -Carol Barlow, Berwyn, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield about 1-1/4 cups.

Number Of Ingredients 10

6 to 8 garlic cloves, peeled
1 tablespoon canola oil
1 medium red onion, thinly sliced
2 tablespoons butter
1 tablespoon brown sugar
8 ounces crumbled goat or feta cheese
1 tablespoon white balsamic vinegar
Salt and pepper to taste
1/4 cup thinly sliced fresh basil
Thinly sliced French bread or assorted crackers

Steps:

  • Place garlic and oil in a pie plate. Cover and bake at 350° for 30 minutes. , Meanwhile, in a small skillet, saute onion in butter until tender and lightly browned. Add brown sugar; cook and stir until sugar is dissolved. Remove from the heat., Remove garlic from pie plate. Spread onion mixture in pie plate; top with cheese. Place garlic over cheese. Bake, uncovered, for 15-20 minutes or until cheese is melted. , Mash garlic mixture with a fork. Stir in the vinegar, salt and pepper. Transfer to a serving bowl; sprinkle with basil. Serve warm with French bread or crackers.

Nutrition Facts : Calories 213 calories, Fat 17g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 236mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 9g protein.

ROASTED GARLIC AND GOAT CHEESE FONDUE



Roasted Garlic and Goat Cheese Fondue image

This well-acclaimed appetizer comes from The Vancouver Sun. I served this at our Christmas party and it was defintely a wower. The roasted garlic can be prepared ahead.

Provided by Izzy Knight

Categories     Cheese

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 8

6 cloves garlic (unpeeled)
2 small shallots (unpeeled)
1/2 lb finely grated gruyere cheese (about 4 cups)
1 tablespoon all-purpose flour
3/4 cup dry white wine
1 tablespoon lemon juice
1 package chevre cheese, cubed
1 baguette, cut into 4 cm chunks (about 8 cups)

Steps:

  • Wrap unpeeled garlic cloves and shallots tightly in piece of heavy duty foil.
  • Bake at 350 F for about 45 minutes or until garlic is soft.
  • Remove and discard garlic and shallot skins; chop very fine.
  • Put gruyere cheese in medium bowl and sprinkle with flour; toss.
  • Set aside.
  • In medium-size, heavy bottomed saucepan, combine wine, lemon juice, garlic and shallots.
  • Place over medium heat and bring to a simmer.
  • Reduce heat to low and gradually add gruyere and chevre cheeses, stirring constantly until cheeses are completely melted.
  • Transfer to fondue pot and set over fondue warmer.
  • Serve immediately.
  • To serve, place bread cubes in basket.
  • Spear bread chunk with fondue fork and dip into cheese; remove from fondue fork to small plate and eat with regular fork.

Nutrition Facts : Calories 514.3, Fat 11.6, SaturatedFat 6, Cholesterol 31.2, Sodium 753.9, Carbohydrate 74.9, Fiber 3.1, Sugar 3.7, Protein 23.8

GOAT CHEESE FONDUE ON COUNTRY-STYLE BREAD



Goat Cheese Fondue on Country-Style Bread image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 10

3 small crottins de Chavignol, or about 7 ounces Montrachet cheese
3 1/2 pounds Gruyere or Swiss cheese
1/4 cup, plus 1 tablespoon dry white wine, such as Chablis or Macon
1 clove garlic
1 1/2 tablespoons unsalted butter
1 1/2 teaspoons strong Dijon mustard
2 tablespoons Marc de Bourgogne, Grappa or Cognac
6 thick slices country-style bread
6 sprigs fresh savory or thyme
Freshly ground white pepper

Steps:

  • 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.

GOAT CHEESE FONDUE



Goat Cheese Fondue image

Provided by Trisha Yearwood

Categories     appetizer

Time 25m

Yield 4 to 6 servings (about 1 1/2 cups fondue)

Number Of Ingredients 10

20 ounces goat cheese, at room temperature
1/2 cup heavy cream
1/2 cup white wine, such as Pinot Grigio
2 teaspoons fresh thyme leaves
Freshly cracked black pepper
2 tablespoons chopped fresh chives
4 teaspoons honey
2 Gala apples, cut into wedges
1/2 pound red seedless grapes
1/2 loaf sourdough bread, cut into 1-inch chunks

Steps:

  • Place the goat cheese in a small saucepan over low heat. Pour in the heavy cream and white wine, then add the thyme leaves and some black pepper. Cook, stirring occasionally, until the cheese is melted and the wine has cooked off, 8 to 10 minutes. The fondue will be thick and creamy. Remove from the heat and stir in the chives.
  • Drizzle the honey over the fondue and serve warm with apples, grapes and sourdough bread for dipping.

GARLIC CHEESE FONDUE



Garlic Cheese Fondue image

Categories     Cheese     Garlic     White Wine     Winter     Swiss Cheese     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 8

1 pound Swiss cheese, grated
1/2 Gruyère cheese, grated
3 tablespoons all purpose flour
1 teaspoon ground nutmeg
1/2 teaspoon ground white pepper
1 1/4 cups (about) dry white wine
3 large garlic cloves, minced
1 1-pound crusty French bread or sourdough bread, cut into 1 1/2-inch cubes

Steps:

  • Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat. Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat. Add cheese mixture by handfuls, whisking until melted and smooth after each addition. Mix in more wine by tablespoonfuls to reach desired consistency. Transfer to fondue pot.
  • Set fondue over candle or canned heat. Serve fondue with bread.

WHOLE ROASTED GARLIC WITH GOAT CHEESE



Whole Roasted Garlic with Goat Cheese image

So perfect with a crusty baguette! Wonderful as a side to meaty entrees. I use this dish to bribe Dh into tackling his honey-do list. It's never let me down. This is an adaptation of a Rozanne Gold dish.

Provided by sugarpea

Categories     Spreads

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 5

2 large garlic heads
2 tablespoons olive oil
salt
fresh ground black pepper
1 ounce goat cheese, from a log

Steps:

  • Preheat oven to 375°.
  • Remove any loose papery skins from the outside of the garlic heads; cut off the top 1/3 of the heads to open the cloves; set aside for another use; place the heads in a small baking dish, cut sides up; pour olive oil over them and sprinkle with salt and pepper.
  • Cover the dish tightly and bake until 3/4 done, about 45 minutes; uncover and continue to bake another 15 minutes or until the cloves begin to pop out of their skins and brown.
  • Top each head with 1/2 ounce slice of goat cheese and broil until golden, about 1 minute; serve warm.

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