Blue Cheese Fondue with Garlic Butter Ciabatta

Blue Cheese Fondue with Garlic Butter Ciabatta

Ingredients:

Garlic Butter:

½ pound butter, softened

½ T chopped shallots

1/3 C chopped garlic

1/8 C fresh lemon juice

1 T chopped flat leaf parsley

Salt and fresh ground pepper to taste

2 Chabaso Ciabattas, any variety (or 4 Chabaso Demi Ciabattas)

Fondue:

8 oz crumbled Maytag Blue Cheese

½ quart heavy cream

1/8 chopped white onion

1/6 C white wine

½ T unsalted butter

Salt and fresh ground pepper to taste

1 T Chopped fresh chives for garnish

Directions:

1. Sauté the onion in ½ Tablespoon of butter over medium heat until translucent, then deglaze with the white wine and reduce.

2. Add the cream, bring to a boil and then reduce to a simmer.

3. Add the cheese and reduce until the fondue's texture is thick and creamy and can coat the back of a spoon. Season with salt and pepper to taste. Serve immediately.

4. In your favorite serving platter, pool some if the warm fondue on the bottom. Then arrange slices of Ciabatta and with a spoon drizzle remaining fondue onto the slices. Garnish with chopped chives and serve immediately. Makes about 16 pieces of garlic bread.

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