- 1 large round of garlic bread (shepherds bread may be substituted)
- 1 tsp. butter
- 150 grs. (2/3 C.) crumbled roquefort cheese
- 190 grs. (7 oz.) cream cheese, cubed
- 150 grs. (5 oz.) Manchego cheese, shredded (Monterrey Jack may be substituted)
- 1 clove garlic, minced
- 2 Tbsp. sour cream
- 1 jigger tequila
- 1/2 tsp. pureed chipotle chile (optional)
- salt and pepper to taste
- 1 medium sized baguette
- 2 sticks of butter (approximately) for toasting the bread
- 1 sprig of curly leaf parsley
- 1 red pepper, finely chopped
Cut a large hole in the top of the garlic bread and scoop out the insides without breaking the crust.
Melt 1 tsp. of butter in a saucepan, add the garlic and cook until soft (about 1 minute). Add the roquefort cheese, cream cheese and Manchego cheese stirring to combine. Add the sour cream, tequila and, if desired, the chile chipotle and continue stirring until the mixture is well blended together.
Add salt and pepper to taste and pour the cheese mixture into the hollowed out bread round.
Cut the baguette into 1″ cubes and brown in remaining butter a few at a time.
Garnish the fondue with the parsley and red pepper and serve with the bread cubes.
Published or Updated on: January 1, 2006