Source: The Melting Pot – Scottsdale and Ahwatukee, Arizona
4 to 6 ounces white wine (Chablis)
1 teaspoon minced garlic
Approximately 2 cups cheese (mixture of Gruyere, Emmenthaler Swiss – add 1 teaspoon flour to mixture)
1 teaspoon marinara sauce
1 heaping teaspoon Romano and Parmesan cheeses
1 teaspoon basil pesto
3 cups bread cubes – Italian, rye, focaccia
1 cup chopped vegetables (cauliflower, celery, broccoli, carrots)
Heat wine on high until it steams. Add garlic; stir with fork. Slowly add Gruyere mix, whipping continuously with fork. Continue until “warm honey” consistency is achieved. Stir in Parmesan mixture. Add marinara sauce and pesto; stir with fork until uniform in consistency. Dip chopped vegetables into fondue.