Gouda Cheese Fondue with Herbed Crostini



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Gouda Cheese Fondue with Herbed Crostini


    • 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)
  • Preparation


    1. Smash the garlic cloves and rub inside of heavy saucepan; then discard the garlic.
    2. 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.
  1. 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.

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