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Garlic Bread with Maytag Bleu Cheese Fondue



GARLIC BREAD with 
Maytag Bleu Cheese Fondue

Michael Jordan's Steakhouse Restaurant Recipe

Garlic Butter:
1 pound butter, softened
2 tablespoons chopped shallots
3/4 cup chopped garlic
1/4 cup fresh lemon juice
2 tablespoons chopped flat leaf parsley
Salt and fresh ground pepper to taste

Fondue:
16 ounces crumbled Maytag bleu cheese
1 quart heavy cream
1/4 chopped white onion
1/3 cup white wine
1 tablespoon unsalted butter
salt and fresh ground pepper to taste

Presentation:
1 (32 oz.) loaf ciabbatta
2 tablespoons chopped fresh chives for garnish

To make the garlic butter: Combine all the ingredients in a food processor or Kitchen Aid mixer with paddle attachment and mix until thoroughly combined.

To make the fondue: Saute the onion in 1  tablespoon of butter over medium heat until translucent, then deglaze with the white wine and reduce. Add the cream, bring to a boil and then reduce to a simmer. Add the cheese and reduce until the fondue's texture is thick and creamy and can coat the back of a spoon. Season with salt and pepper to taste. Serve immediately.

For presentation: Cut the bread into four rectangles and then cut those pieces half. With a spatula, spread a layer of garlic butter onto the top of each piece and place in a preheated 450 degree oven until golden brown (8 to 10 minutes). Remove and let cool slightly before cutting each piece into four more pieces.

Pool the warm fondue on the bottom of a serving plate and then stack the garlic bread pieces, Lincoln Log-style in the middle of the pool. Garnish with the chopped chives and serve immediately.
Makes 32 pieces of garlic bread.

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