Cheese + Bread + Fruit + Veggie Fondue

• 1 garlic clove, halved
• 1 pound Gruyère cheese, grated
• 1/2 pound Emmentaler cheese, grated
• 1 cup dry white wine (like Pinot Grigio)
• 1 tbs + 1 tsn cornstarch
• 1 tsp fresh lemon juice
• 1 1/2 tbs kirsch (optional)
• 1/4 tsp ground pepper
• 14 tsp grated nutmeg

Bread, Fruits & Veggies:

• 1 loaf of no-knead bread (cut into 1″ cubes)
• 8 small fingerling or waxy potatoes, roasted
• 1 zucchini, cut into thick slices (optional)
• 1 cup of cherry tomatoes (optional)
• 1 pear or granny smith apple, sliced (optional)
• Roasted asparagus, bell peppers, brussels sprouts, broccoli, carrots, cauliflower, cut into large bite-size pieces

Directions:

1. Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic.
2. Combine the grated Gruyère and Emmentaler with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes.
3. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don’t overcook the fondue or it will get stringy.
4. Enjoy at once with the bread, fruits, and veggies.