This is an easy recipe for the busy Holidays. Reminding us of the fondue craze of the 1960's, it is easier and with no drips!
Because of the salt from the cheese and the cloves, it is a perfect match for Cabernet Sauvignon.
This recipe can be doubled or halved as desired. Like wine, the better the ingredients you start with, the better the end product. Freshly grated cheese is terrific, but pre-grated in a jar is ok in a pinch.
grated Parmigiano Reggiano cheese
1 cup half and half
1 teaspoon minced garlic
½ teaspoon ground cloves
baguettes, sliced crosswise into silver dollar shapes
In a saucepan on top of the stove, pour half and half. Then with the heat on medium low, slowly add the grated cheese, stirring to melt with each addition. When uniformly melted, add the garlic and cloves. Stir well and allow to cool off the burner.
When cool, place the baguette slices on a cookie sheet, brush with olive oil, toast quickly on one side in a 400-degree oven.
To serve, spread cheese mixture on baguette slice. If the cheese seems too thick to spread, add a little half and half.