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4 to 6 ounce. white wine (Chablis)
1 Teaspoon minced garlic
Approximately 2 Cup cheese (mixture of Gruyere, Emmenthaler Swiss
add 1 teaspoon flour to mixture)
1 Teaspoon marinara sauce
1 heaping teaspoon Romano and Parmesan cheeses
1 Teaspoon basil pesto
3 Cups bread cubes - Italian, rye, foccacia
1 Cup chopped vegetables (cauliflower, celery, broccoli, carrots)
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.
1 Teaspoon minced garlic
Approximately 2 Cup cheese (mixture of Gruyere, Emmenthaler Swiss
add 1 teaspoon flour to mixture)
1 Teaspoon marinara sauce
1 heaping teaspoon Romano and Parmesan cheeses
1 Teaspoon basil pesto
3 Cups bread cubes - Italian, rye, foccacia
1 Cup chopped vegetables (cauliflower, celery, broccoli, carrots)
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.