Chèvre & Spring Herb Fondue (RECIPE)

PAIR WITH SAUVIGNON BLANC

INGREDIENTS

8 ounces soft goat cheese, room temperature
8 ounces mascarpone
3 tablespoons whole milk yogurt; plus more to finish
1 tablespoon chives, finely chopped
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon finely chopped fresh tarragon leaves
1 tablespoon finely chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper

For dipping, serve with:
Sugar snap peas blanched and chilled
Snow peas blanched and chilled
Fingerling potatoes, boiled until tender and cooled
Olive oil croutons

Preparation:

Place goat cheese and mascarpone in a heat-proof bowl, and place over a pan of simmering water. Warm mixture, stirring until it is very smooth, 5 to 7 minutes. Remove from heat, and stir in yogurt, chives, thyme, tarragon, and parsley. Season with salt and pepper, and stir in more yogurt to thin as needed for a dip consistency. Place in warm serving bowl and serve with vegetables and croutons for dipping.

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