Serves 6

1 small head garlic

1 tablespoon olive oil

1½ cups dry white wine

Juice of 2 lemons

1 pound Gruyère cheese, shredded

½ pound Emmenthaler cheese, shredded

½ teaspoon black pepper, coarsely ground

2 teaspoons cornstarch

1 tablespoon brandy

1 slender whole wheat baguette, cut into 1-inch rounds

• Remove outer skin from garlic head, leaving head intact. Rub garlic with olive oil and wrap in heavy foil. Bake at 350ºF for 1 hour. Set aside until cool enough to handle. Pull cloves apart and squeeze garlic from cloves into a dish.

• Heat wine and lemon juice in a saucepan over medium heat until hot, but not boiling.

• Add cheese to liquid in 4 batches, stirring in a figure-eight motion, until each addition is melted. Add roasted garlic to the cheese and mix until well blended. Sprinkle in black pepper. Heat fondue until bubbly.

• Dissolve cornstarch in brandy and stir into fondue. Simmer for 2 minutes, then pour fondue into fondue pot and place over heating source.

• Serve with baguette rounds and mixed sausages.

More Than a Hint of Garlic

The original Vaud garlic fondue uses minced fresh garlic. Roasted garlic offers a more complex flavor profile. However, in a pinch, chopped raw or sautéed garlic can be substituted for roasted garlic.