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Goat Cheese Fondue

Jan 2020

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic. 
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February is national foodie month! Not really, but between Super Bowl Parties and Valentines festivities there really is a lot of food going on. And Super Bowl always has my full attention! For the 6 weeks leading up to the “big game”, I’m on the hunt for the star of the show in the snack department. 

It has to be EASY and NO FUSS and DELICIOUS and EXTRAORDINARY and INEXPENSIVE. That’s a tall order, wouldn’t you agree?!

Well, after a lot of pondering and planning – I’ve got the perfect recipe for your Super Bowl 2020 party and it only has 1 ingredient!

I first discovered this goat cheese fondue at a little restaurant last summer and the chef kindly shared his trick for super smooth, creamy goat cheese fondue. And the trick is tightly wrapping the baking dish in foil to trap in the steam and baking at a low heat for a ‘long time’ (an hour or so).

Sure enough – it’s a no fail fondue. Warm and creamy, super smooth – almost like it’s been whipped it’s so fluffy.

Once it’s done baking, spread it out to fill the baking dish and garnish with your choice of toppings. Toasted nuts, pickled onions, marinated artichoke hearts, spicy sweet chili sauce, capers, onions… the possibilities are limitless!

I loaded up my graze board with all my favorite crackers and a few topping choices and let my guests dig in. Here are a few suggestions for dipping –

  • Veggie sticks, carrots, celery, bell pepper etc
  • Beet chips
  • Seedy crackers
  • Butter crackers
  • And my current fave – torn, toasted wheat baguette*

*Torn, toasted wheat baguette adds a pretty texture to your board and is hearty enough to hold up to this fondue. To make it simply tear bite-sized pieces off of a wheat baguette and evenly place on a baking sheet. Toast for 4 minutes on 400°. The bits of bread stay chewy on the inside but have that perfect crunch on the outside – even my kids loved this part of the graze board!

I hope you take this recipe and run with it – it’s sure to make your Super Bowl Party ‘simply’ spectacular! 

Goat Cheese Fondue

1 10 oz log goat cheese, halved

Garnishes (optional)

  • 2 T capers
  • 2 T diced red onion
  • 4 T toasted chopped hazelnuts
  • olive oil drizzle

Preheat oven to 250°. Coat a 6” cast iron skillet with oil and place goat cheese in the skillet. Completely wrap skillet in foil (top, bottom, handle as pictured). Place in preheated oven for 1-1.5 hours. 

While baking, prepare garnishes (optional) such as toasted hazelnuts, capers, finely diced red onion, diced red chili peppers, olives etc. Toast bread, arrange crackers, prepare veggie sticks. Arrange to serve with goat cheese fondue.

Remove from oven, gently spread the creamy goat cheese fondue to fill the skillet.

Top with desired garnishes. Serve with toasted wheat baguette, crackers, veggie sticks etc.

Serves 4

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