Friday, April 30, 2010

Parmesan fondue

Last night, I went to a fondue party for my Titus mom's group. They asked me to make a cheese fondue and I found this recipe which looked really good. It ended up tasting even better than it looked. I was told afterwards that my fondue was the favorite among the moms. The consistency was great with bread, not too hard or stringy yet not too mushy or runny. Just the right sponginess is the word I'd use.

* 1 1/2 cups milk
* 2 (8 ounce) packages cream cheese, cubed
* 1 1/2 cups grated Parmesan cheese
* 1/2 teaspoon garlic salt
* 1 (1 pound) loaf French bread, cubed

In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Be careful so the cheese does not burn. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with bread cubes.

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