Quattro Formaggio Cheese Fondue/Caprese Salad

Ingredients:

• 3 oz Pinot Grigio and 1 oz water
• 1 teaspoon Chopped roasted garlic
• 1 cup Fontina-Gruyere-Gran Queso blend
• 1 teaspoon Basil pesto
• 1 teaspoon Dried tomato & garlic pesto
• 2 oz Fresh mozzarella perlini (if available) Chop fresh mozerella into small cubes as an alternative
• 1 teaspoon Fresh black pepper

Preparation:
In double boiler fondue pot, pour Pinot Grigio and water and turn on heat. As wine is warming, add roasted garlic. Blend. Add small quantities of cheese and mix thoroughly using a whipping motion once cheese is melted. Continue to add small quantities of cheese to bring to proper consistency. Add Basil pesto, Tomato pesto and Mozzarella. Then top with ½ tsp. of pepper. Fold these ingredients into cheese.

Dip cubes of French, Rye and Pumpernickel bread along with fresh vegetables or Granny Smith apples.

Caprese Salad

• 1/2 oz Mixed greens
• 3 Fresh mozzarella slices
• 1 Tomato on the vine (3 slices + top with stem)
• 3 Fresh whole basil leaves (1" - 3")
• 1 1/2 tsp Balsamic glaze
• 1/2 tsp Blended oil
• 1/8 tsp Kosher salt

Place Mixed greens in the center of salad plate. In a line, place Tomato, mozzarella and basil leaf. Repeat using all 3 slices of tomato and mozzarella. End with the top of the tomato including the stem. Drizzle salad with Balsamic Glaze and Oil. Sprinkle with salt.