Recipe courtesy of Roger Verge
Total:
50 min
Active:
30 min
Yield:
6 servings
Level:
None

Ingredients

  • 3 small crottins de Chavignol, or about 7 ounces Montrachet cheese
  • 3 1/2 pounds Gruyere or Swiss cheese
  • 1/4 cup, plus 1 tablespoon dry white wine, such as Chablis or Macon
  • 1 clove garlic
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 teaspoons strong Dijon mustard
  • 2 tablespoons Marc de Bourgogne, Grappa or Cognac
  • 6 thick slices country-style bread
  • 6 sprigs fresh savory or thyme
  • Freshly ground white pepper

Directions

Using a paring knife, trim away any mold from the goat cheese and coarsely chop. Shred the Gruyere cheese. Place the wine and garlic in a small, heavy saucepan. Bring to a boil over low heat and allow to reduce by half. Add the goat cheese and let melt over low heat, stirring with a wooden spoon. Remove the garlic. Add the Gruyere and butter and stir over low heat until the cheese are melted and well blended. Remove from the heat and stir in the mustard and Marc. Preheat the broiler. A few minutes before serving, place the bread slices on a baking sheet and toast. Remove from the oven and immediately spread each slice with warm fondue. Garnish with a sprig of fresh savory or thyme and top with a grind of fresh pepper.

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