Tomato Chevre Fondue
When I make fondue dinners this fondue is often the centerpiece of the meal course.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
main dish
sauces
fondue
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt to taste
- 1 large onion chopped
- 3 cloves garlic minced
- 1/4 cup olive oil
- 1/3 cup red wine vinegar
- 1 pinch red pepper flakes
- 1 tablespoon dried oregano
- 1 small can tomato paste
- 1/2 cup fresh parsley chopped
- 3 carrots minced
- 1/4 pound mushrooms minced
- 56 ounces canned peeled whole or crushed tomatoes
- 3 tablespoon basil
- 1/2 teaspoon each nutmeg, fennel seeds, and black pepper
- 3 ounces chevre (goat cheese)
- Carbohydrate 6.94527946314917 g
- Cholesterol 5.59903081225 mg
- Fat 3.49231873555096 g
- Fiber 1.72087108541119 g
- Protein 3.0633053244964 g
- Saturated Fat 1.66715769833665 g
- Serving Size 1 1 Serving (207g)
- Sodium 357.386979821277 mg
- Sugar 5.22440837773798 g
- Trans Fat 0.225939444237327 g
- Calories 67 calories
1. Heat the olive oil. Saute onion, garlic, carrots, and mushrooms until soft. Add everything else except the cheese. Simmer for one hour. Adjust seasonings if necessary. Take one half of the sauce and puree it, then stir it back into the remainder of the sauce. At this point, it may be frozen until needed. 2. Serve in fondue pot or chafing dish. To serve: Warm the sauce in a fondue dish or in the microwave. Just before serving, add the block of chevre cheese and allow it to melt. Stir briefly. Serve with garlic toast or meatballs.
