Posted: Friday, November 19, 2010
Boil 1 cup white wine with a crushed clove of garlic in a saucepan; reduce heat to simmer. Stir in 2 cups shredded Gruyère cheese just until melted. Combine 1 tbsp. cornstarch with 2 tsp. cold water; add to cheese mixture until creamy.
ASSORTED FRESH VEGGIES
Use as dippers for the fondue.
CRISP FRENCH BREAD CUBES
Dip in the cheese fondue.