The Melting Pot Italian Cheese Fondue

INGREDIENTS

4 to 6 ounces white wine (Chablis)

1 teaspoon minced garlic

Approximately 2 cup 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)
DIRECTIONS

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.