Fresh Herb Fondue

Doug and I may be the only people in the country who didn't receive a fondue pot whe we got married... And would actually use it! Melted cheese- good. Melted chocolate- even better.

I made fondue for dinner the other night but the picture wasn't nearly as pretty as this one is (from Valentine's Day 2005). So, this week I give you:

Fresh Herb Fondue

1 clove garlic
2/3 c dry white wine
1 lb Gruyere cheese, grated
3 t cornstarch
1 T chopped parsley*
1 T chopped chives*
1 T chopped oregano*
salt & pepper

Rub inside of fondue pot with cut clove of garlic; discard garlic. Pour in the wine and heat gently then add the cheese. Stir continuously, until melted. Blend the cornstarch with a little water and add to the fondue with the herbs, and salt and pepper to taste. Heat until thickened, stirring well.

Serve with cubes of French bread, salami, summer sausage...

* Fresh herbs are obviously best but dried will work if you can't find fresh.