Chèvre Appetizer Fondue

Ingredients

  • 1 cup (8 oz.) herb-flavor fresh chèvre (goat) cheese
  • 2 Fuji apples (1/2 lb. each), rinsed, cored, and sliced
  • ½ teaspoon dried lavender blossoms (optional)
  • Pepper
  • ¾ cup dry Johannisberg Riesling
  • 6 ounces sourdough bread cut into 1- to 1 1/2-inch chunks (1 1/2 qt.)

1. Spread bread in a single layer in a 9- by 13-inch pan. Bake in a 450° oven until lightly toasted, 5 to 7 minutes. Place in a small bowl. 2. Meanwhile, in a 1- to 2-quart pan or fondue pan over high heat, boil wine and lavender until reduced to 1/4 cup, 6 to 8 minutes. 3. Reduce heat to medium-...

View full recipe at My Recipes

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