Asiago and Fontina Cheese Fondue



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


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.

Recipe courtesy of The Butcher Shoppe.