Gouda Cheese Fondue with Herbed Crostini
INGREDIENTS
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Fondue:
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1 lb. Gouda, cubed
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2 cloves garlic
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1 cup white wine
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¼ cup cornstarch, enough to coat the cheese
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½ cup fresh tomatoes, diced
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2 tablespoons fresh basil, julienned
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Kosher or sea salt and cracked black pepper to taste
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Grated nutmeg to taste
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Shot of Tabasco
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2 tablespoons Kirsch or Sherry
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Crostini:
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½ sourdough baguette
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¼ stick butter
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½ teaspoon granulated garlic
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Fresh herbs of choice (basil, oregano, sage, rosemary)
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