Saturday, May 16, 2009

Tomato and Goat Cheese Fondue

Seasonal Recipe of the Week
Being that today we are all about the goat, I thought I would do my part by contributing an unusual recipe for a tomato and goat cheese fondue I found on the internet. Usually fondue is not my thing, but this is basically a bowl of pasta without the pasta, and who doesn’t like to dip?

2 tablespoons olive oil
1/4 cup finely chopped shallots
2 tablespoons finely chopped garlic
3 cups (one 28 ounce can) crushed tomatoes with basil
1 cup hearty red wine (like a burgundy)
1 tablespoon finely grated orange zest
1 tablespoon each finely chopped parsley and basil
Salt and freshly ground black pepper
8 to 10 ounces sharp Goat’s milk cheese, I like Bucheron

In a large skillet, heat the olive oil over moderate heat and stir in the shallots and garlic. Sauté until soft but not brown. Add the tomatoes and wine and simmer uncovered for 5 to 10 minutes, until the mixture reduces to a light sauce consistency. Stir in zest and herbs and season with salt and pepper. Pour the mixture into an attractive, 6-cup, ovenproof baking dish. Place cheese in the middle and bake in a preheated 325 degree oven for 15 to 20 minutes, or until the cheese is melted. Serve immediately. I would serve with garlic toasted focaccia pieces, strips of breaded zucchini, and eggplant rounds. And those are just the first three things I thought of.