Chèvre Appetizer Fondue

• 6 ounces sourdough bread cut into 1- to 1 1/2-inch chunks (1 1/2 qt.)
• 3/4 cup dry Johannisberg Riesling
• 1/2 teaspoon dried lavender blossoms (optional)
• 1 cup (8 oz.) herb-flavor fresh chevre (goat) cheese
• Pepper
• 2 Fuji apples (1/2 lb. each), rinsed, cored, and sliced

1. Spread bread in a single layer in a 9- by 13-inch pan. Bake in a 450u0b0 oven until lightly toasted, 5 to 7 minutes. Place in a small bowl.
2. Meanwhile, in a 1- to 2-quart pan or fondue pan over high heat, boil wine and lavender until reduced to 1/4 cup, 6 to 8 minutes.
3. Reduce heat to medium-high, add chevre, and stir until boiling, about 4 minutes. Add pepper to taste. Set pan over a candle or on an electric warming tray.
4. Use forks or thin wood skewers to spear bread and apple slices and dunk them into fondue.

bread, dried lavender blossoms, cheese, pepper, apples

Taken from www.myrecipes.com/recipe/chvre-appetizer-fondue (may not work)