A cheese plate. See my post about making a cheese plate here.
Fondue. For me it doesn't get much more romantic than sharing fondue with someone I like. I found this recipe on one of my favorite blogs--a Beautiful Mess. And it continues to be one of my favorites.
Spicy + Stout Cheese Fondue, serves 3-4 as an appetizer.
8 oz. sharp cheddar
2 tablespoons flour
1 clove garlic
1 chipotle pepper in adobo sauce
1 cup stout beer (I used Guinness)
1/4 to 1/2 teaspoon red pepper flakes
Shred the cheese and combine in a bowl with the flour. Mix it around so that every piece gets coated by flour.
Slice the garlic clove down the center and rub it all over the inside of your pot. Mince the garlic and add it to the pot. Then cook over low heat for a minute or two.
Pour in the beer and turn up the heat. Cook just until the beer begins to boil. Now turn the heat down and begin adding the cheese. If you are using an electric fondue pot, be sure to use a wooden spoon to stir so you don't scrap the pan.
Serve alongside some sliced bread or pita and fresh vegetables like bell peppers, carrots or celery. You can dip or use your fondue forks when serving. Enjoy some cheese this weekend whether you choose to make fondue or not.
Mollie Cox Bryan is the author of the Buttermilk Creek Mysteries, Cora Crafts Mysteries and the Cumberland Creek Mysteries. Her books have been selected as finalists for an Agatha Award and a Daphne du Maurier Award and as a Top 10 Beach Reads by Woman's World. She has also been short-listed for the Virginia Library People's Choice Award. She lives in Waynesboro, Va.