Goat Cheese Fondue is full of Mediterranean flavors like warm, bubbling goat cheese, fresh Rosemary, tomatoes, olive oil and Kalamata olives.
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I love fondue! I mean, come on, who doesn’t love a big bubbling pot of melted cheese? My husband and I make fondue at home quite a bit. Honestly, it’s a great date night at home if you can’t go out. We’ve got little ones and so it’s really rare if we get a date night out. We’re taking anniversaries only. So when the kids are in bed, we’ll often create a special evening together and that is where the magic of fondue happens!
This is a great appetizer, even for a weeknight meal or an intimate dinner party. I’m surprised at how much this upscale, yet easy appetizer wows dinner guests. As soon as you pair these ingredients together, people automatically feel like it’s a fancy dish.
Making Goat Cheese Fondue
I love traditional fondue (Swiss & fontina cheese and white wine), but recently, I decided to do a different take on the Swiss classic. This recipe combines a several Mediterranean flavors. Goat cheese, also called Chèvre is combined with Kalamata olives, fresh rosemary, tomatoes and extra-virgin olive oil. The flavor is like fireworks on your tongue. Seriously, it’s delicious. And best of all, you don’t need a fondue pot!
I love serving this dish with grilled baguette! To make it, just purchase a baguette from your local grocery store. After cutting into slices, brush extra-virgin olive oil on both sides of the bread. I use a cast iron grill pan, but any grill pan will work just fine. On medium heat, toast each side for 5 minutes or until grill lines appear.
I highly recommend serving this dish while still piping hot. Once, out of oven the cheese will start to solidify again as it cools down. After experimenting with the recipe, I don’t recommend adding wine or anything else to the cheese. I found the consistency isn’t good otherwise. So keep it simple and just melt the cheese as-is.
Goat Cheese Fondue
Ingredients
Method
- Preheat oven to 350
- In a small dish, place goat cheese and place in the over for 5-10 mins until softened.
- While in the oven, pit olives (if not pre-pitted) and separate rosemary from stem.
- Once goat cheese is semi soft take out of oven and spread the cheese to fully cover the bottom of the dish.
- Sprinkle fresh rosemary. Add 3-4 tomatoes and add olives
- Turn broiler on low and place cheese in oven
- Melt under broiler for approximately 5 mins. Pay close attention to the cheese as things can burn quickly under the broiler.
- Once melted, remove from oven. Drizzle olive oil on the top. Best served with warm bread.
I hope you love this appetizer as much as I do. I think it will become one of your favorites! If you try it, I’d love to hear what you think of it below in the comments. Don’t forget to subscribe to my blog for more easy recipes!
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