INGREDIENTS 

FONDUE

  • 4 oz goat cheese from Lost Ruby Ranch
  • ½ cup milk from Swanson Bros Milk at 413 Farms
  • 1 tbsp butter from Lucky Layla in Market Provisions
  • ¼ tsp salt
  • Pinch of black pepper
  • ¼ tsp Voodoo Cajun blend from Royal Roost Farm
  • 2 tbsp chives from Williams Garden
  • 2 tsp minced shallots
  • Selection for raw vegetables, we used
  • Broccoli from Pruitt Farms
  • Carrots from Williams Garden
  • Radishes from Braga Farms
  • Kohlrabi from Market Provisions

 

INSTRUCTIONS

  1. In a medium sized pot, combine milk and goat cheese over low heat. Stir until full combined.
  2. Once simmering, add in spices, shallots, and chives. Let simmer until thickened to coat the back of a spoon.  
  3. Arrange vegetables on a platter around the chevre fondue for a delicious and shareable snack!

 

Original recipe by Health.com