Executive Chef, Britt Beaumont of Stafford’s Pier Restaurant, shares an easy and simple summer appetizer, sure to please any of your guests!
- 1 clove of garlic (whole)
- 2 cups grated Ementhaller cheese
- 2 cups grated Gruyere cheese
- 2 tablespoons cornstarch
- 1 & 1/2 cups champagne
- Crusty sourdough bread
Rub the inside of the pot with garlic clove. Add the champagne and bring to a simmer. Toss the cheese & cornstarch in. Slowly whisk in the cheese by handful batches until it is smooth and creamy.
Dip bread and enjoy!