- 8 oz goat cheese, cubed 250 g
- 3½ oz cream cheese, cubed 100 g
- 1 clove garlic, halved
- ½ cup dry white wine 125 mL
- 5 oz smoked salmon, sliced into bite-size pieces 150 g
- 2 green onions, minced
- In a bowl, combine goat cheese and cream cheese; mix well. Set aside.
- Rub the inside of a large saucepan with cut sides of garlic. Discard garlic. Add wine; bring to a simmer over medium heat. Reduce heat to medium-low.
- Add cheese mixture in small amounts to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.
- Stir in smoked salmon; mix well. Transfer to fondue pot and garnish with green onions. Serve immediately.
- Warm bagels in toaster oven on medium heat for about 5 minutes, then cut into thick chunks for dippers.
- Use 2 tbsp (25 mL) chopped fresh chives in place of the green onions.
- Serve with capers as garnish.
- Serve with…
- Bagel chunks, cubes of pumpernickel and rye bread, breadsticks, lightly toasted English muffin wedges, lightly toasted pita bread wedges.