Fondue with goat cheese, thyme, crispy bacon and baked potatoes
Ingredients
Features
Description
Mini potatoes wrapped in thin strips of bacon, melted cheese in a gentle — a rare treat.
1. Primarily prepare potatoes. Preheat oven to 200 g C. Stretch each strip of bacon reverse side of a knife, then cut in half crosswise. Wrap each potato in bacon, putting a bay leaf and put on a baking sheet seam down. Season with pepper and bake for 30-35 minutes until the potatoes are tender and crispy bacon.
2. Meanwhile, heat 2 tablespoons of the milk with the thyme, not boiling. Add cream cheese and kozy cheese, then whisk whisk the mixture until smooth.
3. Mix the starch with the remaining milk, then add the fondue and stir until thickened. Season with salt and pepper, then pour into a pot of fondue, put on the burner top and sprinkle with thyme.
4. Serve hot, with potatoes for dipping into cheese. Crispy bay leaf can either be eaten or thrown away.
Option
- Instead of thyme can be used fresh parsley.
- Instead of bacon you can use Italian pancetta, wrap it around each potato with one or two leaves of basil instead of leafs
Translated by site: wday.ru
