Tomato Goat Cheese Fondue

This recipe is from the Redwood Hill Farm & Creamery. 

Note From The Chef:

I've always loved fondues but they can be a little rich. Here's a version that cuts down on the fat but still provides all of the flavor. I love the goat cheese *Teleme from Redwood Hill Farm. It melts wonderfully in the bath of the tomatoes. Serve with good crusty peasant style bread, which you can use to dip
and scoop up the cheesy mixture.
By Chef John Ash

Serves: 8

2 tablespoons olive oil
1/4 cup finely chopped shallots or green onions
2 tablespoons finely chopped garlic
3 cups (one 28 ounce can) crushed tomatoes with basil (Muir Glen Organic brand preferred)
1 cup hearty red wine
1 tablespoon finely grated orange zest
1 tablespoon each finely chopped parsley and basil
Salt and freshly ground black pepper
8 to 10 ounces Redwood Hill Farm's Goat Milk Teleme (or Goat Milk Sharp Cheddar)

In a large skillet, heat the olive oil over moderate heat and stir in the shallots and garlic. Sauté until soft but not brown. Add the tomatoes and wine and simmer uncovered for 5 to 10 minutes until the mixture reduces to alight sauce consistency. Stir in zest and herbs and season with salt and pepper.

Pour the mixture into an attractive 6-cup ovenproof baking dish. Place cheese in the middle and bake in a preheated 325-degree oven for 15 to 20 minutes or until the cheese is melted. Serve immediately.

* As we are currently not making our Goat Milk Teleme, you can substitute another brand of Teleme or try our Goat Milk Sharp Cheddar, also delicious in this recipe!

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