The Melting Pot Italian Cheese Fondue Source: The Melting Pot - Scottsdale and Ahwatukee, Arizona 4 to 6 ounces white wine (Chablis) 1 teaspoon minced garlic Approximately 2 cup 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) 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.