- 1.5 pounds of Cheese (Gruyere, Emmenthal, Appenzeller) - Garlic - Dry white wine - Butter - Cornstarch - Kirsch
Heat the oven to 350F. Spread the Baguette pieces on a cookie sheet (or 2 if need be) and set aside.
Rub the halved clove of garlic, cut side down, all over the inside of a cast iron enameled pot or a fondue pot. Discard.
In the garlic coated pot, heat the butter together with the remaining chopped garlic on medium heat, when they become lightly brown, add the wine. Careful not to let the garlic become dark brown.
In a large bowl, Mix the cornstarch in with the grated cheeses– you will want to ensure that there is a little bit of cornstarch all over the cheese.
BAKING BAGUETTES FOR BEGINNERS
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