California Farm Feta Cheese Bread Bowl Fondue Dinner
Feta cheese bread makes a great breadbowl for cheese fondue. You eat the bowl as you dip the cheese fondue. The fondue is melted cheese with ham and spinach and garlic. You dip the fondue cheese with artichokes, apple, pear, cherry tomatoes , butter broiled mushrooms and eat pieces of the breadcrust as you empty the bowl.
California Farm Feta Cheese Bread Bowl Fondue Dinner
Feta cheese bread makes a great breadbowl for cheese fondue. You eat the bowl as you dip the cheese fondue. The fondue is melted cheese with ham and spinach and garlic. You dip the fondue cheese with artichokes, apple, pear, cherry tomatoes , butter broiled mushrooms and eat pieces of the breadcrust as you empty the bowl.
Cooking Instructions
- 1
Bake 2 feta bread bowls with 7” diameter, slice one inch thick slice off the top. Cut top in bite size pieces for dip. Hollow out 2 cup size centers by plucking out the soft cheesebread inside. Dry and pulverize to make breadcrumbs.
- 2
Panfry sliced onion, minced garlic and diced ham in butter till golden brown. Remove onion. Add spinach, stirfry 3 minutes. Set aside. In drippings, brown mushroom caps and stems. Add stems to ham and spinach. Caps are for dipping.
- 3
Grate the cheddar, gouda and brie. To the cast iron skillet, add feta and grated cheeses, basil, sour cream, heavy cream, cottage cheese, sprinkle nutmeg and pepper over. Stir and melt. Add ham and spinach mix and pour in bread bowls. Broil crust on top of cheese fondue filling and breadbowl, 5 minutes. Sprinkle with california brandy, serve.
- 4
Steam trimmed artichokes 45 minutes till bottom leaves are tender and pull away easily. Dip artichoke, broiled mushrooms, apple, pear, cherry tomato and bread crust pieces into cheese fondue. As you empty the fondue bread bowl, cut crust from the bread bowl sides to eat.
- 5
Serve with 65 minute 350 degree oven baked russet potatoes in the skin topped with ranch dressing and chopped chives, and apple strudel dessert.
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