Restaurant Recipes

The Melting Pot Italian Cheese Fondue

No Photo


  • 4 to 6 ounces white wine (Chablis)
  • 1 teaspoon minced garlic
  • Approximately 2 cups cheese (mixture of Gruyere, Emmenthaler Swiss - add 1 teaspoon flour to mixture)
  • 1 teaspoon marinara sauce
  • 1 heaping teaspoon Romano and Parmesan cheeses
  • 1 teaspoon basil pesto
  • 3 cups bread cubes - Italian, rye, focaccia
  • 1 cup chopped vegetables (cauliflower, celery, broccoli, carrots)


  1. Heat wine on high until it steams.
  2. Add garlic; stir with fork.
  3. Slowly add Gruyere mix, whipping continuously with fork. Continue until "warm honey" consistency is achieved. Stir in Parmesan mixture.
  4. Add marinara sauce and pesto; stir with fork until uniform in consistency.
  5. Dip chopped vegetables into fondue.


Source: The Melting Pot - Scottsdale and Ahwatukee, Arizona

God's Rainbow - Noahic Covenant