1/2 c. dry white wine
1 c. (4-oz.) Wisconsin Gruyère Cheese, shredded
1 c. (4-oz.) Wisconsin Fontina cheese
1 1/2 tsp. cornstarch
1 1/2 tsp. water
1/2 loaf ciabatta bread, sliced
1 apple, sliced
1 pear, sliced
In a medium heavy-bottom sauce pan, heat wine to slow boil. Gradually stir in the cheese. Cook over low heat until the cheese is bubbly. In small bowl, combine cornstarch and water. Stir into cheese mixture. Simmer over low heat for 3 to 5 minutes or until mixture is smooth and the cheese is completely incorporated. If a thinner mixture is desired, stir in additional wine, one tablespoon at a time. Serve with the bread, apple, and pear slices.
Makes 4-6 servings.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.