- 1 garlic clove
- 1 1/2 cups dry white wine
- 1 pound Gruyere, grated
- 1 tablespoon cornstarch
- 1 scratch fresh nutmeg
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 pound assorted fruit, cleaned
- 1/2 pound assorted vegetables, cleaned
- 1/2 loaf baguette, cut in cubes
Preheat fondue pot.
Rub the inside, bottom and sides of a medium saucepan with the clove of garlic. Set the garlic aside. Heat the pan over medium-high heat. Pour in the white wine and turn the heat to high. Bring to a boil and turn heat down to simmer the wine. In a bowl, toss the cheese with the cornstarch until the cheese is completely coated. Slowly add in the cheese and stir with a wooden spoon until the cheese is melted thoroughly, about 3 to 4 minutes. With a fresh nutmeg and a nutmeg grater or box grater, scratch a pinch of nutmeg into the melted cheese and stir. Season with salt and pepper and pour into the fondue pot. Serve immediately with the fruit, vegetables and bread.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.