Tuscan Cheese Fondue Recipe

Tuscan Cheese Fondue

from Fondue by Lou Seibert Pappas

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

This and many other wonderful recipes may be found in Lou Seibert Pappas'
Fondue
from Chronicle Books

Two renowned Italian cheeses intermingle in this zesty cheese fondue, which is perfect for dipping mushrooms, artichokes, and bread sticks in. Swirling basil pesto into the sauce, as the variation suggests, gives it an aromatic herb overtone that enhances vegetable dippers.

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.