Gouda Cheese Fondue with Herbed Crostini

• Produce

  • 2 tbsp Basil, fresh
  • 2 cloves Garlic
  • 1/2 tsp Garlic, granulated
  • 1 Herbs, fresh
  • 1/2 cup Tomatoes, fresh

• Condiments

  • 1 Shot Tabasco

• Baking & Spices

  • 1/4 cup Cornstarch
  • 1 Kosher or sea salt and cracked black pepper
  • 1 Nutmeg, grated

• Bread & Baked Goods

  • 1/2 Sourdough baguette

• Dairy

  • 1/4 stick Butter
  • 1 lb Gouda

• Beer, Wine & Liquor

  • 2 tbsp Kirsch or sherry
  • 1 cup White wine

Found on flavorite.net

Directions

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