Tuesday, October 30, 2012

cheesy baked pumpkin fondue~

heat the milk, wine and cream with garlic and sage, boil, then simmer for 5'. discard garlic and sage and season with s&p and nutmeg.

cut off pumpkin top and scoop out seeds. layer in crisp baguette, cheese, 1/3 of cream mixture. repeat 3 more layers to top. put on top, rub with oil and season pumpkin with salt, bake at 425 for 85'. allow to cool and cut in wedges.

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