Can you think of anything else better on Earth than warm, melty, gooey Gouda Cheese Fondue? I didn’t think so!
1 lb. Gouda, cubed
2 cloves garlic
1 cup white wine
¼ cup cornstarch, enough to coat the cheese
½ cup fresh tomatoes, diced
2 tablespoons fresh basil, julienned
Kosher or sea salt and cracked black pepper to taste
Grated nutmeg to taste
Shot of Tabasco
2 tablespoons Kirsch or Sherry
½ sourdough baguette
¼ stick butter
½ teaspoon granulated garlic
Fresh herbs of choice (basil, oregano, sage, rosemary)
Smash the garlic cloves and rub inside of heavy saucepan; then discard the garlic.
Put saucepan on the stovetop over medium heat and add the white wine, scraping with a wooden spoon to dissolve the garlic residue. Toss the Gouda cubes in a small bowl with cornstarch, add the cheese to the saucepan and melt; stir to prevent scorching. When melted, add the tomato, basil, Kirsch or Sherry, nutmeg and Tabasco. Adjust seasoning to taste and serve with crostini.
Slice sourdough baguette into ¼-inch slices. Melt butter, granulated garlic and herbs, then brush or drizzle on the bread slices. Bake at 350°F for approximately 15-20 minutes, turning over once, until golden brown.