Tuscan cheese fondue
1 1/2 cups dry white wine, such as pinot grigio
2 large cloves garlic, minced
3 cups shredded fontina cheese
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1 cup shredded Asiago or Parmesan cheese
2 tablespoons cornstarch
Makes 4 to 6 servings.
Use any or all of these as dippers: Brown cremini mushrooms, trimmed and halved; small cooked artichoke hearts, halved; red or gold cherry tomatoes; bread sticks, broken into bite-size pieces
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 vegetables and bread sticks to dip into the sauce.