Molten Cheese

Molten Cheese


Challenging myself to constantly to create recipes that don’t adhere to traditions is a great source of joy and freedom. I am not a good follower. Even if I am following a recipe, I tend to always put a new twist on the ingredients or directions. It makes it mine! Here is one going against the grain. No cornstarch or flour!

Parsley, Leek, Dill, Red Pepper, Marjoram, Cilantro, Sea Salt, Herbs & Spices

Serves 4-6


  1. 1             HomeiraStyle Blend No.90
  2. ¼C         Olive Oil
  3. 1T           Shallot, Chopped into paste
  4. ¼C         Chicken Broth, Good quality
  5. ¼C         White Wine, preferably dry
  6. 2t           Bourbon
  7. ½lb        Gruyere Cheese, Shredded                                             
  8. 1C          Mozzarella Cheese, Shredded
  9. 2T          Creamy Goat Cheese
  10. 1T           Lemon Juice, Freshly squeezed, More if needed
  11. 2T          Micro Green
  12. 1C           Heirloom Cherry Tomatoes, Roasted – Optional


Large Cast Iron Pan


  1. Thoroughly mix the entire package of Blend No.90 with oil in a bowl
  2. Reserve ¼C Blend Mixture for the recipe and refrigerate the rest


  1. Heat ¼C Blend Mixture and shallot over low heat
  2. Sauté for 30 seconds until shallot softens. Be careful not to burn
  3. Add chicken broth, wine and bourbon, bring to gentle simmer. 
  4. Gradually add cheeses, let them melt
  5. Add lemon juice
  6. Let cheese mixture simmer for 7-10 minutes
  7. Arrange roasted tomatoes evenly across the melted cheese ( optional )
  8. Garnish with micro green
  9. Serve with grilled Ciabatta, pita, lavash or soft tortilla  


  • Refrigerate any excess Blend mixture, in a tightly sealed jar for later use
  • Use Blend No.90 Mixture for other innovative recipes such as salads and ceviche
  •  Season with salt and pepper to taste
  • Additional toppings suggestions:  sautéed mushrooms, sausage or chorizo