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Trincaz Brothers' Berthoud

Photo: Trincaz Brothers' Berthoud

TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 cloves garlic, sliced in half
  • 1 pound Abondance cheese, rind remove, cut into small cubes
  • 4 tablespoons dry white wine
  • Few drops Madeira wine
  • Freshly ground black pepper
  • Fresh baguette, for serving, optional
  • Assorted charcuterie, for serving, optional
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Directions

Special equipment: 4 small ramekins

Preheat the broiler to low heat.

Rub the inside of each ramekin with garlic, and then fill the ramekins halfway with the cheese. Add 1 tablespoon of the white wine and a drop of Madeira to each ramekin. Sprinkle with pepper. Place the ramekins on the top shelf of the oven and broil until the cheese is melted and the tops are golden brown, 5 to 10 minutes.

Serve with a fresh baguette and some charcuterie, if desired.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Newest Ratings and Reviews

Read all 2 reviews

  • on November 21, 2012

    Flag

    I substituted gruyere for Abondance. This is delicious and very easy! Don't know about the Abondance, but the gruyere generates a lot of oil under the broiler. Our family separated into two camps--those who poured off the oil (probably the healthier half of the family and those who sopped it up with crusty bread.

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  • on September 29, 2012

    Flag

    This was excellent - and a good bit easier than fondue. I couldn't find Abondance cheese but a cheese guide showed that Swiss Reclette was a good substitute so that is what I used. I served with sliced baguette but I also think small potatoes would be wonderful.

    people found this review Helpful.
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