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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a paring knife, trim away any mold from the goat cheese and coarsely chop. | 2. Shred the Gruyere cheese. | 3. Place the wine and garlic in a small, heavy saucepan. Bring to a boil over low heat and allow to reduce by half | 4. Add the goat cheese and let melt over low heat, stirring with a wooden spoon. Remove the garlic. | 5. Add the Gruyere and butter and stir over low heat until the cheese are melted and well blended. | 6. Remove from the heat and stir in the mustard and Marc. | 7. Preheat the broiler. A few minutes before serving, place the bread slices on a baking sheet and toast. | 8. Remove from the oven and immediately spread each slice with warm fondue. | 9. Garnish with a sprig of fresh savory or thyme and top with a grind of fresh pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cheese	7	ounces		700.5285	4.6437	42.4683	57.0345
gruyere	3 1/2	lbs		6556.8029	5.7154	473.2646	513.431
white wine	1/4	cup		-	-	-	-
garlic clove	1			-	-	-	-
butter	1 1/2	1/2	unsalted	128.25	5.8927	4.0072	10.8
dijon mustard	1 1/2	1/2		-	-	-	-
cognac	2	tablespoons		-	-	-	-
bread	6	thick		-	-	-	-
savory	6	sprigs		-	-	-	-
white pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.