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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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Ingredients:
1 tablespoon unsalted butter |
1 tablespoon minced green onion |
1 teaspoon minced shallot |
1 teaspoon minced garlic |
2 cups dry white wine |
8 ounces grated cabot 50% reduced-fat monterey jack pepper cheese |
8 ounces grated cabot 75% reduced-fat cheddar cheese |
1 pinch grated nutmeg |
2 teaspoons cornstarch |
2 teaspoons water |
1 teaspoon slivered fresh basil leaf |
Directions:
1. In heat-proof fondue pot over medium heat, melt butter. Add green onion, shallot and garlic and cook, stirring, until vegetables are tender, about 5 minutes.
2. Add wine and bring to boil. Reduce heat to maintain gentle simmer and cook for 5 to 10 minutes longer.
3. Whisk in cheeses and nutmeg and return fondue to simmer, stirring constantly.
4. In small bowl, stir together cornstarch and water; whisk mixture into fondue.
5. Serve sprinkled with basil and surrounded with vegetables and crusty bread.
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