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THE MELTING POT ITALIAN CHEESE FONDUE

Source: The Melting Pot - Scottsdale and Ahwatukee, Arizona

4 to 6 oz. white wine (Chablis)
1 tsp. minced garlic
Approximately 2 C. cheese (mixture of Gruyere,
    Emmenthaler Swiss - add 1 tsp. flour to mixture)
1 tsp. marinara sauce
1 heaping tsp. Romano and Parmesan cheeses
1 tsp. basil pesto
3 C. bread cubes - Italian, rye, foccacia
1 C. chopped vegetables (cauliflower,
    celery, broccoli, carrots)

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