Roasted Garlic And Goat Cheese Fondue Recipes

ROASTED GARLIC AND GOAT CHEESE FONDUE

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.

CROSTINI WITH ROASTED GARLIC, GOAT CHEESE AND APPLE CHUTNEY

Steps:

• Stir sugar and vinegar in heavy large saucepan over medium heat until sugar dissolves. Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minutes. Mix in apples and raisins. Increase heat to high and boil until apples are tender, stirring frequently, about 10 minutes. Cool to room temperature. (Chutney can be made 3 days ahead; cover and refrigerate.) Mix in tomatoes and mint.
• Preheat oven to 450°F. Arrange baguette slices on baking sheet and brush with olive oil. Bake until golden and crisp, about 8 minutes. Spread each toast with roasted garlic; top with goat cheese and chutney.

ROASTED GARLIC AND GOAT CHEESE SPREAD

Steps:

• In a heavy saucepan, heat olive oil, garlic and olives for approximately 30 minutes over very low heat. Do not allow to boil. Garlic should become very soft.
• Roll the goat cheese in pepper so it is completely covered.
• Place cheese roll standing up in a shallow bowl, surround with olive oil, garlic and olive mixture. Garnish with rosemary leaves.
• Serve with sourdough bread.

WHOLE ROASTED GARLIC WITH GOAT CHEESE

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.