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The Melting Pot Italian Cheese Fondue




ITALIAN CHEESE FONDUE
The Melting Pot Copycat Recipe

4 to 6 ounces white wine (Chablis)
1 teaspoon minced garlic
2 cups 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, focaccia)
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.

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