Goat Cheese Fondue


Yield: 12



2 loaves bread
8oz soft French goat cheese such as fresh log, Ste Maure or chèvre brie
1 pinch salt
1 pinch black pepper
1.5 cups dry white wine
1 cup heavy cream
2 minced shallots
1 minced garlic clove
1 handful chopped herbs



Slice bread into dip-able pieces.
Bring the wine to a boil with shallots and garlic, simmer until reduced by half. Add cream, simmer until thickened, whisk in the goat cheese until smooth.
Season with salt and pepper, stir in chopped herbs, serve.