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Toasted Gabriel Cheese

On Brushetta with Sundried Tomatoes
(serves 4)

8 oz. Gabriel Cheese coarsely grated.
1 tsp. Arrowroot
1 Glass White Wine
1 small clove Garlic finely chopped
2 tbs Olive Oil
1 Ciabatta or small French Loaf
6 sundried tomatoes in Olive Oil

Slice the bread into thickish slices (3 per person)
Paint these with olive oil and toast either in a hot oven or under a grill or even on a char griller to get those nice grill marks.
Mix the cheese with the white wine arrowroot and garlic and over a gentle heat melt this into a fondue.
Arrange the slices of bread on a plate or soup bowl and pour over the fondue.
Chop the tomatoes and sprinkle them over.
Put each plate into a hot oven or under a hot grill until it bubbles and starts to blister.
Serve immediately.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef