Nov 30, 2006
White Wine Fondue
- 1/3 lb gruyere, grated
- 1/3 lb emmenthal, grated
- 1/2 lb mozzarella, grated
- 1 heaping tsp cornstarch
- 2 garlic cloves, minced
- 10 oz. dry white wine
- pinch of nutmeg
- black pepper
- french bread, cubed
- sliced apple
- broccoli florets
- sausages, sliced
- Heat the fondue dish or a saucepan.
- Add the garlic and pour in the wine. Stir in the cheese until melted.
- Add the nutmeg and some pepper.
- Serve with the french bread, apples,sausage, and broccoli to dip.
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