GOAT CHEESE FONDUE WITH TOASTED BREAD AND APPLES

"Sharing a pot of fondue is a friendly and companionable activity, perfect for creating a party mood. In addition to the toasted bread and apples, set out chunks of ripe pears and fennel bulbs for dipping. If you don’t own a fondue pot, and don’t want to buy a trendy new one, they can be found at garage sales. A double boiler works well, too."

1 cup heavy (whipping) cream or a little more if needed
11 ounces soft fresh goat cheese, broken into chunks, or a little more if needed
1 tablespoon sliced fresh chives
1/2 teaspoon freshly ground black pepper
Toasted Rustic Bread
3 unpeeled Granny Smith apples, cored and cut into wedges

Slowly warm the whipping cream in a heavy saucepan until hot but not boiling. Gradually add the goat cheese and whisk until smooth. The thickness of the fondue may vary due to the particular brand of fresh goat cheese that you use. It should be thick enough to coat a spoon. If too thin, add a little more cheese. If too thick, add a little more cream. Remove the fondue from the heat and stir in the chives and black pepper.

Pour the warm fondue into a fondue pot and serve with chunks of toasted rustic bread and apple wedges for dunking.

Makes 6 to 8 servings
Source: Tom’s Big Dinners: Big-Time Home Cooking for Family and Friends by Tom Douglas with Jackie Cross