Recipe courtesy of David Bacharach
Perigord Fondue
- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: about 4 cups
- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: about 4 cups
Ingredients
2 cups white wine
1 clove garlic, smashed
8 ounces white American cheese, grated
7 ounces Parmesan cheese, grated
1 tablespoon truffle oil
Pinch coarsely ground black pepper
Serving suggestions: Salad greens and soft, toasted bread or old "chewy" bread.
Directions
- Heat the wine and garlic in a 2-quart cast iron pot over medium heat. Add the American cheese and Parmesan cheese. Stir to combine until the cheeses melt completely, about 5 minutes. Stir in the truffle oil and season with pepper.
- Serve with salad greens and bread.
