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Firebirds' Baked Herbed Goat Cheese Fondue

Posted: 12:47 PM, Nov 29, 2018
Updated: 2018-11-30 15:08:09Z

John Glenn from Firebirds Wood Fired Grill made Baked Herbed Goat Cheese Fondue. (see recipe below) Firebirds Wood Fired Grill is located in Brentwood on Old Hickory Blvd. in The Shops at Seven Springs.  For reservations or more information, call (615) 425-7240 or visit  https://firebirdsrestaurants.com/

Baked Herbed Goat Cheese Fondue

Fondue

8 oz Cream Cheese, softened

16oz Goat Cheese

 ½ Cup Shredded Parmesan Cheese

1 Tbsp. Olive Oil

1 Tbsp. Herb Rub (we use a combination of Rosemary, Thyme, Salt, Pepper)

 ¾ tsp. Black Pepper

Olive and Tomato Topping

2 Tbsp. Queen Olives (green)

 2 Tbsp. Kalamata Olives

¼ Cup Cherry Tomatoes

1 tsp. Olive Oil

½ tsp. Creole Seasoning

Directions:

1. Place the cream cheese in a mixer with a paddle attachment and mix until smooth (use a spatula to scrape sides of bowl)

2. Add the goat cheese and parmesan; mix on high to make smooth

3. Put mixer on low speed and add herb rub, olive oil and black pepper (scrape the bowl to incorporate evenly)

4. Place into oven-safe dish and bake on 350 degrees for 5-7 minutes (until the top is beginning to brown); then remove from oven

5. Toss cherry tomatoes with salt, pepper, garlic powder and a little olive oil and place in the oven at the same time as the fondue, roast until tomatoes are blistered. (may take a little longer than the fondue)

6. For the topping, place the queen olives and Kalamata olives in a food processor and pulse until chopped until 1/8th inch pieces

6. Mix olive mixture and blistered tomatoes well until blended

7. Top the hot fondue with the olive/tomato mixture and serve with your choice of crackers, chips, etc. (we serve with our homemade focaccia toast)