This is a great recipe for serving a crowd. The goat cheese “fonduta” is luscious with a subtle tanginess from the fresh goat cheese. It would be more accurate to call it a goat cheese mornay sauce instead of a “fonduta” but the latter sounds cooler. When the cheese sauce is broiled on a crostini, it becomes caramelized and crispy around the edges. Eat it while it’s still warm and you will experience bliss. <br /> <br />The best part of this recipe is that you can customize it. Instead of seared sugar snap peas, I experimented with fried rosemary and bacon. There are literally hundreds of different toppings and combinations that would work so please feel free to get creative.

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