Bubbly Fondue with Charcuterie, Market Vegetables & Pretzel Bites

Bubbly Fondue with Charcuterie, Market Vegetables and Pretzel Bites
Serves a crowd

There is nothing I don’t love about dunking “good” for you ingredients into cheese laden with wine or in this case, sparkling wine. Dump extra hard, this is not your parent’s fondue recipe.

1 shallot, minced
1 cup Champagne or sparkling wine
1 tablespoon champagne vinegar
2 tablespoon cornstarch
½ lb. gruyere cheese, shredded
½ lb. brie, without the rinds
½ lb. sharp white cheddar
1 teaspoon salt
Freshly cracked black pepper, to taste
Freshly cracked white pepper, to taste
Charcuterie sausage, cut on bias into bite size pieces  for dipping
Crudité, for dipping
Pretzel bites & sliced or cubed bread for dipping

In a saucepan sauté shallot and champagne until reduced by about half. In a small bowl whisk together champagne vinegar and cornstarch, add to the pan. This will prevent the mixture from clumping. Add gruyere, brie and cheddar and mix until combine and melted. Season with salt, pepper and white pepper.

Pour into a fondue pot to keep warm and serve with dippers.