|
|
 |
Roasted Garlic Fondue |
6 oz Emmentaler Cheese (grated)
6 oz Gruyere Cheese (grated)
1 Cup Dry White Wine
2 Roasted Garlic Cloves
2 tbsp Kirsch
1 tbsp Cornstarch
Nutmeg (to taste)
Mix Emmentaler and Gruyere in a bowl and set aside
In another bowl dissolve Cornstarch in Kirsch
Heat 3/4 cup White Wine in fondue pot over medium heat
Slowly add cheese mixture while stirring
Add Kirsch mixture and continue stirring
Add Nutmeg to taste
Slowly add more wine until desired consistancy
Stir in Roasted Garlic
To Dip:
Italian Bread (or any crusty bread) cut into bite-sized cubes
|
|
|
