INGREDIENTS

  • 1 tablespoon caraway seeds
  • 4 ounces unsalted butter or unsalted margarine (1 stick)
  • 1 baguette , cut into 1-inch cubes
  • salt
  • 3 cups heavy cream
  • 1 lb medium-aged gouda cheese , coarsely shredded
  • fresh ground white pepper

DIRECTIONS

  1. Preheat the oven to 350°F
  2. In a small skillet, toast the caraway seeds over moderate heat for about 1 minute, shaking the pan frequently.
  3. Add the butter and let it melt.
  4. In a large bowl, toss the bread cubes with the caraway butter until evenly coated and season lightly with salt.
  5. Spread the bread cubes on a large rimmed baking sheet and toast, turning once, until lightly browned and crisp, about 10 minutes.
  6. Transfer the croutons to a basket, reserving 1 teaspoon of the caraway seeds.
  7. Meanwhile, in a medium saucepan, simmer the heavy cream over moderate heat until reduced to 2 cups, about 15 minutes.
  8. Whisk in the Gouda until melted.
  9. Strain the cheese sauce through a fine sieve set over a heatproof bowl or fondue pot and season lightly with white pepper.
  10. Sprinkle with the reserved caraway seeds then serve hot with the croutons and either toothpicks or skewers.
  11. *The croutons can be stored in an airtight container overnight. Recrisp in the oven if necessary.