Fondue Au Fromage

EASY DOES IT # 14 – Fondue Au Fromage Sec #2

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Click here for all previous  EASY DOES IT  recipes

Click here for previous  Fondue Au Fromage Sec  recipe


This  is a dish you want to share with your best buddy or closest family on that special, informal occasion. That time when you just want to have a few drinks and eat good, without spending too much time in the kitchen (- or non at all – you can prepare this the day before without baking it, keep it in the fridge and then just jugg it in the oven 15 minutes before you are ready to eat).
Goes great with cold beer, cold white wine or slightly chilled red wine.
P.S.
Although there is a knife and cutting board in the picture below, the whole thing is even more agreeable if you just grab a piece and rip it from the loaf 🙂


Bon Appetit !    Life is Good !


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Fondue Au Fromage Sec #2

Fondue Au Fromage Sec #2



Preparation : 

mise en place: Sour dough loaf, sun dried tomato, sliced chives, sliced asiago cheese, crumled gorgonzola, mustard, sriracha, olive oil

mise en place: Sour dough loaf, sun dried tomato, sliced chives, sliced asiago cheese, mascarpone, crumbled gorgonzola, grey poupon mustard, sriracha, olive oil

score bread in a criss-cross pattern about half way down, in a bowl, mix all remaining ingredients, then stuff them into the breads cavities.

score bread in a criss-cross pattern about half way down, drizzle a good amount of mascarpone over bread and into the cuts, in a bowl, mix all remaining ingredients, then stuff them into the bread’s cavities.

bake at 375 F until cheese has melthed and center of bread is at 165 F

bake at 375 F until cheese has melted and center of bread is at 165 F

EASY DOES IT # 14 – Fondue Au Fromage Sec,  #2

EASY DOES IT # 14 – Fondue Au Fromage Sec, #2

Fondue Au Fromage Sec #2

Fondue Au Fromage Sec #2

 

Fondue Au Fromage Sec #2

Fondue Au Fromage Sec #2



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“Fondue” Au Fromage Sec

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Good  Read’s. Good Eat’s. Good Drink’s. Good Company = Good Times.
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The title of this dish,  “Fondue Au Fromage Sec”,  is tongue in cheek, but the dish itself is a knock-out: A great  snack, a simple dinner, or fun party food.
I have prepared this often over the years, but I never really gave it a proper name.
So when I made it this sunday afternoon,  I wanted to finally give the dish a proper, clever ?  name. Hopefully, I succeeded ?
I love a good cheese fondue , and this dish has most ingredients of a “fondue au fromage” , (but not the texture, because instead of being liquid, it is “dry”.
Let me know if you disagree and think you ‘ve got a better name for it 🙂
But then, nevertheless, follow the recipe and you will agree that the dish itself is an outstanding snack or party staple or even , if served with a side of greens, a meatless dinner good enough to shine on it’s own.

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Fondue Au Fromage

Fondue Au Fromage “Sec”


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Ingredient’s :

Sour dough bread,   scored criss cross 3/4 down to the bottom crust
Brie cheese,   cut into cubes
Asiago cheese,   diced
Cheddar cheese,   shredded
Roasted garlic paste,
White wine,
Scallions,   thinly sliced
Walnuts,   shelled
Dijon mustard,
Chili flakes,
Butter,   melted

Method :

Open the slit’s of the scored bread with your fingers. Drizzle with melted buter, then white wine. Add a bit of the mustard to the bits of cheese. Stick one piece of brie and one piece of  asiago cheese into each of the cavities. Add cheddar cheese into the cavities as well as on top of the bread. Bake at 375F until cheese melts. Remove from oven,  sprinkle walnuts and chili flakes on top, return to oven until the bread starts to crisp up and is heated through all the way. Remove again from oven, sprinkle with finely sliced scallions and serve hot.

Enjoy !   Live is Good !

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