Gouda fondue in a microwave - recipes

Sunset, July, 1990

Baby goudas, those compact cheese rounds available in most supermarkets, are ideally shaped for this made-in-the-microwave fondue appetizer. Fresh vegetables and herbs add color and flavor.

Petite Tomato and Basil Gouda Fondue
  1 small whole (7-oz.-size) gouda
       cheese
  2 small (about 4 oz. total) Roma-type
       tomatoes, cored and diced
  1 tablespoon finely chopped fresh
       basil leaves
  1 small (8 oz.) baguette, sliced and
       toasted

Remove coating from gouda; carefully scoop out center of cheese, leaving a 1/4-inch-thick shell. Set shell aside. Coarsely chop scooped-out cheese into small pieces and place in a microwave-safe bowl; mix in tomatoes and basil.

Cook, uncovered, in a microwave oven at half-power (50 percent) for 1 minute. Stir, then continue cooking at half-power, stirring every 20 seconds, until cheese is bubbling, 1 1/2 to 2 minutes longer. Set cheese shell on a plate; surround with baguette slices. Pour cheese mixture into shell, pushing into corners to fill shell completely. Serve hot to scoop onto toast; cut up warmed shell to eat. Makes 4 or 5 appetizer servings.

Per serving: 279 cal; 14 g protein; 12 g fat,- 27 carbo.; 590 mg sodium; 46 mg chol.

Petite Chili and Onion Gouda Fondue Follow directions for petite tomato and basil gouda fondue, omitting tomatoes and basil. With chopped cheese, mix I tablespoon canned chopped green chilies, I chopped green onion (including top), and 1/4 teaspoon ground cumin.

Per serving: 274 caL; 14 g protein; 12 g fat,- 26 g carbo.; 599 mg sodium; 46 mg chol.