1½ cups dry white wine, such as pinot grigio2 large cloves garlic, minced3 cups shredded fontina cheese1 cup shredded Asiago or Parmesan cheese2 tablespoons cornstarchUse any or all of these as dippers:Brown cremini mushrooms, trimmed and halvedSmall cooked artichoke hearts, halvedRed or gold cherry tomatoesBread sticks, broken into bite-size piecesIn a fondue pot over medium heat, heat the wine and garlic until bubbles form. Toss the cheeses lightly with the cornstarch until evenly coated. Gradually add the cheeses to the pot, a handful at a time, stirring each time until the cheeses are completely melted. Serve with bowls of vegetables and bread sticks to dip into the sauce.Makes 4 to 6 servings.

These fondue recipes are from "Fondue" by Lou Seibert Pappas