Herbed Goat Cheese Fondue

• 1 cup lightly packed fresh parsley leaves
• 1 cup lightly packed fresh basil leaves
• 2 cloves garlic, peeled
• 1 cup dry white wine
• 8 oz. crumbled goat cheese
• 8 oz. reduced-fat cream cheese, cubed
• 2 Tbs. cornstarch
• 1 cup low-fat milk
• 1 1/4 cups grated Comte, Gruyere, or Emmental cheese (5 oz.)
• 3 cups soft pretzel pieces (4 oz.)
• 2 cups steamed broccoli florets
• 1 cup teardrop tomatoes

1. Finely chop parsley, basil, and garlic.
2. Place in bowl, and set aside.
3. Bring wine to a boil in fondue pot or medium saucepan.
4. Simmer 5 minutes, or until reduced by half.
5. Whisk in goat cheese and cream cheese, and cook 3 minutes, or until melted.
6. Whisk cornstarch into 1/4 cup milk in bowl.
7. Whisk in remaining milk.
8. Add milk mixture to goat cheese mixture, and cook 3 minutes, or until thickened, whisking constantly.
9. Whisk in Comte cheese, and cook 1 to 2 minutes, or until smooth and all cheese has melted.
10. Stir in herb mixture, and season with salt and pepper, if desired.
11. Serve with Dippers.

parsley, basil, garlic, white wine, goat cheese, cream cheese, cornstarch, lowfat milk, gruyere, steamed broccoli, teardrop tomatoes

Taken from www.vegetariantimes.com/recipe/herbed-goat-cheese-fondue/ (may not work)