Roasted Garlic and Gruyère Fondue
Guys, we’re kind of obsessed with roasted garlic. Mellow and flavorful, it goes with pretty much anything. Like our other favorite, cheese. This skillet fondue is ever so easy and takes Gruyère to a whole new level.
1 head garlic
2 teaspoons extra-virgin olive oil
⅓ cup sherry
3 tablespoons heavy cream
1⅓ cups diced Gruyère cheese
Bread, crackers and assorted vegetables, for serving
1. Preheat the oven to 400ºF. Cut the top quarter off the head of garlic and discard. Place the garlic on a small piece of tinfoil. Drizzle the olive oil over the garlic and then enclose it in the tinfoil.
2. Roast in the oven until golden, 20 to 25 minutes. Squeeze the cloves out of the roasted head and reserve.
3. Reduce the oven temperature to 375ºF. In a medium skillet over medium heat, bring the sherry to a simmer and cook until it is reduced to about 3 tablespoons.
4. Whisk in the heavy cream and the reserved roasted garlic; return to a simmer.
5. Turn off the heat. Add the cheese and then transfer the skillet to the oven and bake until the cheese is melted (you may need to stir once to encourage even melting), 6 to 8 minutes. Serve with your choice of bread, crackers and assorted vegetables.