Ingredients:
1 c. chicken broth or stock
3/4 c. dry white wine
1 clove garlic, minced
12 oz. fontina cheese, shredded
4 oz. asiago cheese, shredded
2 T. cornstarch
1 t. basil pesto

Directions:

In a fondue pot set on medium heat, bring chicken broth, wine and garlic to a boil. Toss cheeses in cornstarch until fully coated. Slowly add cheeses to fondue pot, stirring constantly. Reduce heat to warm. Stir in basil pesto. Serve with bread cubes or cut vegetables.

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