Goat Cheese and Herb Fondue
INGREDIENTS8 ounces rindless chevre (goat cheese)
8 ounces cream cheese (finely cubed)
1 cup heavy cream
1 garlic clove (crushed or minced)
1 1/4 teaspoons cornstarch
1 tablespoon fresh lemon juice
1 tablespoon fresh minced chives
1 tablespoon fresh minced basil
1 tablespoon fresh minced tarragon
1 tablespoon fresh minced parsley
ground pepper to taste
DIRECTIONS
1. In small saucepan, heat the cream and garlic over medium until bubbles appear around the edges. Trasnsfer to the top part of a double boiler and set over simmering water
2. Add cream cheese to the hot cream and whisk until smooth. In a mixing bowl, toss the goat cheese with the cornstarch. Whisk into the cream until smooth. Stir in the lemon juice and herbs. Season with pepper.
3. Transfer to a cheese fondue pot and keep warm with low heat burner or votive candle. Serve right away.