• 4 oz Gruyere cheese
• 4 oz Emmenthaler cheese, low fat
• 2 tsp cornstarch
• 6 oz dry white wine
• 1 tbsp Kirsch
• 1/8 tsp nutmeg
• 2 slice (1/2 inch thick) focaccia bread, cubed
• 2 slice (1/2 inch thick) sourdough bread boule, cubed
• 10 leaves endive lettuce
• 20 grape tomatoes
• 1 red bell pepper, sliced
|  | 1. Toss grated cheese (you can substitute jarlsberg for the emmenthaler) with cornstarch.
2. Bring wine (we used Pinot Grigio) to a boil in a small sauce pan. Decrease the heat to medium and whisk in cheese mixture, a little at a time, until melted (about 1 minute).
3. Add Kirsch (cherry brandy which you can omit) and sprinkle to taste with nutmeg and a little freshly ground black pepper.
4. Transfer the cheese mixture to a small fondue pot. Set the pot over a candle or a canned heat burner. Serve with breads and vegetables. |
