Roasted Garlic Cheese Fondue

• Vegetarian

• Produce

  • 1 head Garlic, Roasted
  • 2 sprigs Thyme, fresh

• Baking & Spices

  • 2 tbsp Cornstarch

• Bread & Baked Goods

  • 1 French bread

• Dairy

  • 16 oz Comte cheese, grated

• Beer, Wine & Liquor

  • 1 1/2 cups White wine

Found on girlinthelittleredkitchen.com

Ingredients

• 1 1/2 cups white wine (such as Gallo Family Chardonnay)
• 1 head roasted garlic, mashed
• 2 sprigs fresh thyme
• 16 ounces comte cheese, grated
• 2 tablespoons cornstarch
• Cubed french bread, salami, apple slices, boiled potatoes, steamed broccoli for dipping

Directions

• Depending on your fondue pot you can either cook the fondue directly in the pot, over the stove or in another pot and transfer to the fondue pot for serving. These directions are for cooking in a separate pot and transferring to your fondue pot.
• In a medium saucepan over medium heat bring the wine to a simmer and add the mashed roasted garlic and thyme leaves pulled from the sprigs.
• In a large bowl, toss the cheese with the cornstarch and add it to the saucepan.
• Stir the cheese with the wine until it is completely melted.
• Set up your table with the fondue pot ready to go (make sure there is a heating element to keep your cheese from firming up), and selections for dipping.
• Carefully pour the fondue into the pot and serve immediately.
• If there is any leftover cheese, transfer to an airtight container and refrigerator. Warm over a medium-low heat or in your fondue pot before serving again.