Recipe for Half and Half Fondue

Ingredients:

• 1 cup heavy cream
• 1 cup grated Gruyere cheese
• 1 cup grated fontina cheese
• 1 tbsp cornstarch
• 1/4 cup dry white wine
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• Assorted dippers such as mini meatballs, sliced bread, boiled potatoes, broccoli, and cauliflower florets, etc.

Instructions:

1. In a medium bowl, toss the grated cheeses with the cornstarch until coated.
2. In a large pot, bring the heavy cream and white wine to a simmer over medium heat, stirring occasionally.
3. Add the minced garlic to the pot and stir to combine.
4. Add the grated cheese mixture to the pot, stirring constantly until all of the cheese is melted and the mixture is smooth.
5. Season with salt and pepper to taste.
6. Transfer the fondue to a fondue pot and serve immediately with your desired dippers.

Verdict:

The Half and Half Fondue is a rich, creamy, and decadent dip perfect for any occasion. The blend of Gruyere and fontina cheeses gives this fondue a nutty and delicate flavor that pairs perfectly with the variety of dippers.

Serving Suggestions:

Some great dippers to serve with this fondue are sliced bread, mini meatballs, boiled potatoes, broccoli, cauliflower florets, and cherry tomatoes. For an extra touch, try adding a splash of white wine to the fondue just before serving.