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Every summer we escape the heat of Phoenix and head 4 hours North to the mountains for a relaxing extra long weekend. We hike, we play, we geocache, we just enjoy a slow life with lots of family time. Mostly I make something yummy in the slow cooker, but at least once we hit up a local pizza parlor and enjoy a huge pizza and a Goat Cheese Fonduta appetizer. Every year I say, “I should make this at home.”
Well, this year, I finally did!
It really was so simple that it makes a perfect appetizer for unexpected guests, serve at your next party, take it to a potluck, or make it for Superbowl.
On our way home from our mountain vacation we took a detour and checked out a goat farm. It’s a small farm that raises goats and llamas. We were able to spend a little bit of time wandering around with the goats and then sampled several varieties of cheese. The kids loved it and still talk about it because goats are hilarious!! If you are ever in the Phoenix area, check out Fossil Creek Creamery, just two hours or so North of the area. If we had planned our visit better we could have watched them milk the goats…maybe next time.
But we did come home with some lovely goat cheese and goat’s milk fudge….oh yeah…that was amazing!
I used our fresh goat’s cheese to whip up these wonderful appetizer for the family soon after we got back from our trip while everything was still fresh in mind. The goat cheese is creamy and a bit tangy which goes nicely with the tomato sauce.
Goat Cheese Fonduta
Ingredients
- 4 oz goat cheese
- 1 1/2 cups marinara sauce, ( I use homemade marinara, but use your favorite kind.
- 1 tbsp chopped fresh basil
- sourdough crisps or a thin loaf of sourdough, sliced thin and toasted
Instructions
- Lay out goat cheese to come up to room temperature, about 30 minutes.
- Gently warm marinara sauce on the stove. Place goat cheese in a microwave save dish and heat for about 20 seconds. The goal is to warm it up a little bit, not melt it. Gently pour sauce into serving dish and place warmed cheese in the middle of bowl. Sprinkle with chopped basil.
- Serve with sourdough crisps.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 350 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 10mg Sodium: 936mg Carbohydrates: 54g Fiber: 3g Sugar: 7g Protein: 14g
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Stephanie @ Eat. Drink. Love. says
January 8, 2013 at 10:48 pmThis looks soooo good!! On our holiday road trip, we went up through Flagstaff. It’s so pretty up there! I want to go for a weekend!
Wendy @ La Phemme Phoodie says
January 8, 2013 at 2:15 pmI love goat cheese! This looks like a tasty appetizer.
Belinda @zomppa says
January 7, 2013 at 4:29 pmCould go with so many things!
Wendy says
January 7, 2013 at 5:00 pmTotally! It’s sooooooooo good!
Ellen Christian says
January 7, 2013 at 2:53 pmMy daughter is gluten intolerant but I’ve never been able to convince her to try goat cheese. I really like it. Cannot wait to try this one!
Wendy says
January 7, 2013 at 5:01 pmI bet if you didn’t tell her it was goat cheese she might try it! You’d have to get a GF bread or cracker though….I know there are some good ones out there that would be perfect with this.
Meaghan says
January 7, 2013 at 11:02 amThis looks delicious Wendy!
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Wendy says
January 7, 2013 at 5:01 pmThanks Meaghan!
April says
January 7, 2013 at 6:55 amMy goal this Spring is to get a small herd of goats and make lots of varieties of goat cheese, sounds like a fun vacation! ~A
Wendy says
January 7, 2013 at 9:33 amI would love to be able to do that…we have chickens and love having fresh eggs! You have to make goat milk fudge….so good!