Quattro Formaggio Cheese Fondue


3 oz Pinot Grigio
1 oz Water
ź tsp Roasted Garlic
1-1/2 oz each Fontina, Gruyere, and Gran Queso Cheese
2 oz Diced Fresh Mozzarella
1 tsp Basil-Pesto Sauce
1 tsp Dried Tomato and Garlic Pesto
Black Pepper (to taste)


Add wine and water to double boiler or fondue pot. Gradually add small amounts of cheese. Blend to base until obtaining the proper consistency (like warm honey). Add additional ingredients and fold gently together. Enjoy with assorted items for dipping including vegetables like carrots, cauliflower, celery, broccoli, small pickles, apples, and cooked or smoked sausages.
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