The Reinvented Brie and Swiss Fondue

Ingredients

For the cheese broth :

500 ml (2 cups) dry white wine

15 ml (1 tbsp.) minced garlic

Ground pepper to taste

400 g (approx. 1 lb.) cubed Brie cheese

400 g (approx. 1 lb.) grated Swiss cheese

20 ml (4 tsp.) cornstarch

For the croutons :

1/2 loaf 500 g walnut bread, cubed

15 ml (1 tbsp. tablespoons olive oil

Salt and pepper to taste

Suggested toppings :

750 ml (3 cups) cooked tortiglioni

250 ml (1 cup) red grapes

1/2 container spinach and ricotta ravioli, 350 g, cooked

1 package antipasto meats, 175 g

15 to 20 new potatoes, cooked and halved

10 to 12 asparagus, cooked and cut into sections

10 to 12 Brussels sprouts, cooked and halved

1 lobster, cooked and shelled, meat cut into pieces

1 apple, cut into quarters

Preparation

1. Heat oven to 180°C (350°F).
2. In a bowl, toss bread cubes with oil. Season with salt and pepper.
3. Spread bread cubes on a baking sheet lined with parchment paper. Bake for 10 to 12 minutes, stirring occasionally, until croutons are dry and golden. Remove from oven and let cool.
4. In the Fondussimo pan, pour 1 liter (4 cups) of hot water. Add the ceramic container to the pan to create a bain-marie. Heat to 2°C.
5. In a saucepan, combine white wine and garlic. Season with pepper. Bring to a boil, then reduce heat to low-medium. Gradually add cheeses, stirring with a wooden spoon between each addition. Cheese should melt slowly, without forming bubbles, to bind better with the wine and maintain an even texture.. 
6. In a small bowl, dissolve cornstarch in a little cold water. Stir the cornstarch into the cheese mixture. Heat for 1 minute, stirring constantly.
7. Taste the cheese broth and adjust seasoning if necessary.
8. Pour required amount of broth into ceramic container. Reserve remaining broth. Heat cheese broth to 2°C during mealtime
9. Serve cheese broth with croutons and toppings of your choice.