Gouda Cheese Fondue with Herbed Crostini

Ingredients

Fondue:
• 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

Crostini:
• ½ sourdough baguette
• ¼ stick butter
• ½ teaspoon granulated garlic
• Fresh herbs of choice (basil, oregano, sage, rosemary)

Preparation

Fondue:
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.

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.