Cheddar, Garlic And Zinfandel Fondue

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   DIRECTIONS

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   1. In a medium saucepan, bring wine and vinegar to a simmer over medium heat.

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   2. Toss the Cheddar, Parmigiano-Reggiano, and cornstarch in a mixing bowl. Slowly stir in cheese mixture in small handfuls until completely melted. Stir in roasted garlic and season with pepper flakes.

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   3. Transfer to a cheese fondue pot and keep warm with burner. Serve right away.

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   Roasted Garlic Puree

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   DIRECTIONS

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   1. Preheat oven to 400 degrees. Cut 2 large garlic heads in half, while trying to keep the cloves intact. Pour a teaspoon of extra virgin olive oil over the cut surfaces and put the two garlic heads back together.

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   2. Wrap in aluminum foil and bake until the garlic is softened (40 to 50 minutes depending on size). Cloves should be a deep beige. Unwrap and let cool completely.

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   3. Squeeze garlic into a bowl, discarding the hulls. Mash with a fork until smooth. Use for seasoning for fondue or spread onto bread.

* Per serving · 4 servings · Values may vary.