Ingredients
1 1/2 cups dry white wine, such as Pinot Grigio
2 large cloves garlic, minced
12 ounces (3 cups) shredded fontina cheese
4 ounces (1 cup) shredded Asiago or Parmesan cheese
2 tablespoons cornstarch
Dippers:
Brown cremini mushrooms, trimmed and halved; small cooked artichoke hearts, halved; red or gold cherry tomatoes; and/or bread sticks, broken into bite-size pieces
Preparation
In a fondue pot over medium heat, heat the wine and garlic until bubbles form. Toss the cheeses lightly with the cornstarch until evenly coated. Gradually add the cheeses to the pot, a handful at a time, stirring each time until the cheeses are completely melted.
Serve with bowls of the vegetables and bread sticks to dip into the sauce.
Variation: Tuscan Cheese Pesto Fondue; Prepare the Tuscan Cheese Fondue as directed above, then stir in 2 to 3 tablespoons Basil Pesto or a commercial pesto just before serving.
