Quattro Formaggio Cheese Fondue (courtesy of The Melting Pot)
Published: 12/16/2009 by The Melting Pot
Ingredients:
3 oz of domestic white wine
1 tsp pesto sauce
2 tsp marinara sauce
2-2 1/2 cups Quattro Formaggio Cheese Blend
(about 1/2 cup each of Provolone, Gruyere, Asiago and Fontina, shredded)
2 tbsp white flour
1 tbsp Worcestershire sauce
1 tsp Mascarpone cheese
Cubed Granny Smith apples, artisan breads and vegetables (carrots, cauliflower, celery) for dipping
Directions:
Using a fondue pot or a double boiling system, add white wine, pesto and marinara and bring to a simmer. Toss the white flour with the shredded cheese until coated. Add a small amount of Formaggio cheese/flour blend to wine mixture and stir in with a fork until melted. Continue adding small quantities of cheese mixture until the fondue reaches the consistency of warm honey. Stir in Mascarpone. Stir in Worcestershire. Blend all ingredients together with the fork using a whipping motion. Serve with artisan breads, apples and vegetables.
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