Easy, Cheesey Fondue!

Executive Chef, Britt Beaumont of Stafford’s Pier Restaurant, shares an easy and simple summer appetizer, sure to please any of your guests!

Simple Fondue

• 1 clove of garlic (whole)
• 2 cups grated Ementhaller cheese
• 2 cups grated Gruyere cheese
• 2 tablespoons cornstarch
• 1 & 1/2 cups champagne
• Crusty sourdough bread

Rub the inside of the pot with garlic clove. Add the champagne and bring to a simmer. Toss the cheese & cornstarch in. Slowly whisk in the cheese by handful batches until it is smooth and creamy.

Dip bread and enjoy!