The Ultimate Cheese Course Recipes

CHEESE COURSE

Cheese Course image

Provided by Giada De Laurentiis

Time 15m

Yield 8 to 12 servings

Number Of Ingredients 11

Ingredients

1 wedge (about 8 ounces) Parmigiano-Reggiano
1 wedge (about 8 ounces) Fontina or Taleggio
1 wedge (about 6 ounces) Gorgonzola
1 tablespoon honey
8 fresh figs, quartered
1 cluster seedless red grapes
1 cluster seedless green grapes
1 cup dates
1 cup dried apricots
1 cup whole shelled walnuts or pecans, toasted
1 loaf ciabatta, sliced

Steps:

Arrange the cheeses together on 1 very large platter, or separately on small platters. Drizzle the honey around the Gorgonzola cheese. Arrange some of the fresh and dried fruits, nuts, and bread on the large cheese platter. Arrange the rest of the fruit and nuts on another platter. Serve, allowing guests to compose their own assortment of cheese, fruit, nuts, and bread on their plate.

THE ULTIMATE CHEESE FONDUE DIP STATION

The Ultimate Cheese Fondue Dip Station image

Provided by Nancy Fuller

Categories appetizer

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 9

Ingredients

8 ounces Emmenthal cheese, grated
8 ounces Gruyere cheese, grated
2 tablespoons cornstarch
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon ground white pepper
1 1/2 cups dry white wine
1 to 2 tablespoons applejack
Serving suggestions: cubed French bread, sliced cooked sausages, broccoli florets, mushrooms, diced apples, cooked fingerling potatoes

Steps:

In a medium bowl, toss to combine the Emmenthal, Gruyere, cornstarch, salt, garlic powder and white pepper; set aside.
Bring the wine to a simmer in a medium saucepan over medium-high heat. Add a large handful of the cheese mixture and whisk until smooth. Repeat until all the cheese has been added and is completely melted and smooth. Whisk in the applejack to taste.
Transfer the melted cheese to a fondue pot or casserole dish and serve warm (over a flame) with bread cubes, sausages, vegetables and fruit.

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