The Melting Pot Italian Cheese Fondue

  • 4 to 6 oz white wine (Chablis)
  • 1 tsp minced garlic
  • Approximately 2 cup cheese (mixture of Gruyere, Emmenthaler Swiss - add 1 tsp flour to mixture)
  • 1 tsp marinara sauce
  • 1 heaping tsp Romano and Parmesan cheeses
  • 1 tsp basil pesto
  • 3 cups bread cubes - Italian, rye, focaccia
  • 1 cup chopped vegetables (cauliflower, celery, broccoli, carrots) image placeholder

Heat wine on high until it steams. Add garlic; stir with fork. Slowly add Gruyere mix, whipping continuously with fork. Continue until "warm honey" consistency is achieved.

Stir in Parmesan mixture. Add marinara sauce and pesto; stir with fork until uniform in consistency. Dip chopped vegetables into fondue.

Makes 4