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Quesocois

Geoff Peveto used Artikaas Smoked Gouda and Brie de Nangis in his version—if you can’t find these cheeses, substitute any smoked gouda or brie style.
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Servings 6

Ingredients
  

  • 1 pound Velveeta
  • 4 ounces brie
  • 4 ounces smoked gouda
  • 1¼ cups whole milk
  • 4 ounces smoked duck sausage crumbled
  • 2 teaspoons Herbes de Provence
  • 1 baguette sliced and toasted
  • 3 ounces fig mostarda
  • ¼ cup toasted walnuts chopped
  • 1 tablespoon minced fresh chives

Instructions
 

  • ►Combine cheeses and milk in a double boiler and heat until completely melted, stirring constantly to prevent scorching.
  • ► Add crumbled sausage and Herbes de Provence, stirring constantly until heated through. Remove from heat.
  • ►Serve on toasted baguette slices, garnished with fig mostarda, walnuts, and chives.