Saturday, January 16, 2010

Travelling Fondue

A legend in my family.

1 loaf sour dough bread
Sliced Monterey Jack & Swiss cheeses
2 c. butter, melted
1 Tbsp. beaumonde seasoning
1 Tbsp. lemon juice
1 Tbsp. Dijon mustard

1. Slice sour dough bread criss-crossing cuts, but not through the bottom of the loaf.
2. Cut cheese into approximately 1” fingers, stuff cheeses into bread between cuts.
3. Mix butter, seasoning, lemon juice and Dijon mustard. Pour over top of bread.
4. Wrap the loaf in foil. Bake at 350° for 1 hour. Pull apart to eat.

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