Recipes Nugget Markets Signature Recipes
Gouda Fondue with Herbed Crostini
- Prep time
- 10 minutes PT10M
- Cook time
- 15–25 minutes PT25M
- 4 servings
Enjoy the ooey, gooey goodness of melted gouda on fresh herbed crostini.
- 1 pound Gouda, cubed
- ¼ cup cornstarch
- 1 cup white wine
- 1 clove garlic, minced
- ½ cup diced tomatoes
- 2 tablespoons thin-sliced fresh basil
- 2 tablespoons sherry
- Grated nutmeg, to taste
- 1 dash Tabasco
- Kosher salt and cracked black pepper, to taste
- ½ sourdough baguette
- 2 tablespoons butter
- ½ teaspoon granulated garlic
- 3 tablespoons mixed fresh herbs, minced (such as basil, oregano, sage and rosemary)
For the fondue, toss the Gouda with cornstarch in a medium bowl and set aside. Place a saucepan over medium heat and add the white wine and garlic. Bring to a low boil. Reduce heat to low, add cheese to the saucepan and melt, stirring constantly to prevent scorching. When melted, add the tomatoes, basil, sherry, nutmeg and Tabasco. Season to taste with salt and pepper.
To make the crostini, slice sourdough baguette into ¼-inch thick slices. Melt the butter, stir in granulated garlic and herbs and brush over the bread slices. Bake at 300°F, turning over once, until golden brown, 15–25 minutes. Serve with fondue.
Techniques used in this recipe:
- julienne: vegetables, potatoes, or other items cut into strips; 1/8-inch square x 1 to 2 inches is standard. Fine julienne is 1/16-inch square.
Native to tropical Asia and Africa; there are 30 to 40 different species but generally only one common to the spice industry.
The basil plant is a low-growing annual approximately 18-inches in height. When seen growing in the field, it is almost succulent in appearance and gives off a sweet fragrance as one brushes by. The leaves are quite large, up to 2 1/2-inches in length and from 1/2 to 1-inch in width. The taste of fresh Basil is reminiscent of licorice, and the dried leaves have a lemony, anise-like quality.
Basil is versatile in its uses, which are limited only by the degree of inventiveness of the cook. It has a special affinity for tonatoes and tomato-based recipes, whether they be salads, vegetables, sauces, or main courses.