Apricot Coins and Monterey Jack-Emmentaler Fondue with Fennel and Tomatoes

Source:

Laura Werlin, author of the All American Cheese and Wine Book

The combined flavors of the sweet-tart apricots and fresh goat cheese call for an un-oaked Viognier, Sauvignon Blanc, or dry Riesling.

INGREDIENTS

Apricot coins (Makes 40; serves 10 to 12)
4 ounces fresh goat cheese
2 teaspoons milk, more if needed
40 dried apricots (about 6 ounces), preferably Turkish
2 teaspoons honey
1 tablespoon finely chopped fresh thyme leaves (or 1 ½ teaspoon dried thyme)
40 candied walnut halves (see recipe below)

Candied walnuts (Makes 1 cup)
¼ cup powdered sugar
⅛ teaspoon cayenne pepper
⅛ teaspoon salt
4 ounces walnut halves (about 1 heaping cup, don’t use pieces)

Monterey Jack-Emmentaler fondue with fennel and tomatoes (Serves 4 to 6)

1 tablespoon olive oil
2 small fennel bulbs (about 1 ¼ pounds), cut into ¼-inch dice
3 medium plum tomatoes (about ¾ pound), seeded and cut into ¼-inch dice
Salt and freshly ground pepper
9 ounces Emmentaler cheese, coarsely grated
6 ounces Monterey Jack cheese, coarsely grated
2 tablespoons flour
¼ teaspoon cayenne
¾ cup good quality, slightly fruity white wine such as Riesling

Focaccia or rustic Italian bread (about 1 ½ – 2 pounds), cubed


PREPARATION

For the apricot coins

  1. In the bowl of a stand mixer (or use a medium-sized bowl and a wooden spoon) place the cheese and milk. Using the paddle attachment, whip the cheese (or stir vigorously) for at least 5 minutes, or until it is very smooth and creamy. If the cheese is still crumbly, add more milk ½ teaspoon at a time.

  2. To assemble, spread about ⅛ teaspoon of cheese on each apricot. (If using California apricots, put the goat cheese on the shiny side.) Drizzle a little honey over the cheese and top with a light sprinkling of thyme. Place a walnut half on top, arrange the apricots on a platter, and serve.

 

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »