Porcini Fondue with Ham and Ciabatta

• 1 cup hot water
• 1 ounce dried porcini mushrooms
• 1 garlic clove, minced
• 1 tablespoon plus 1 1/4 cups Sauvignon Blanc or other dry white wine
• 2 teaspoons cornstarch
• 8 ounces coarsely grated Gruyere cheese (about 2 packed cups)
• 8 ounces coarsely grated Emmenthal cheese (about 2 packed cups)
• 1 1-pound loaf ciabatta or other rustic bread, cut into 1-inch cubes
• 2 pounds 1/4-inch-thick ham slices, cut into 1-inch pieces

1. Place 1 cup hot water in small bowl; add dried porcini.
2. Let stand until mushrooms are soft, about 25 minutes.
3. Remove mushrooms from water with slotted spoon; finely chop.
4. Transfer soaking liquid to large skillet, leaving sediment behind.
5. Add garlic and chopped mushrooms.
6. Simmer over medium heat until almost all liquid is absorbed, about 4 minutes.
7. Season to taste with salt and pepper.
8. Place fondue pot onto stand; light candle or Sterno.
9. Mix 1 tablespoon wine and cornstarch in small bowl.
10. Bring remaining 1 1/4 cups wine to simmer in heavy large saucepan over medium-high heat.
11. Add cheeses by small handfuls, stirring until melted.
12. Add cornstarch mixture.
13. Bring to simmer.
14. Stir until fondue thickens slightly and begins to bubble, about 2 minutes.
15. Season to taste with pepper.
16. Pour fondue into prepared pot.
17. Swirl in porcini mushrooms.
18. Serve with ciabatta and ham for dipping.

water, porcini mushrooms, garlic, sauvignon, cornstarch, gruyere cheese, emmenthal cheese, bread, ham slices

Taken from www.epicurious.com/recipes/food/views/porcini-fondue-with-ham-and-ciabatta-231266 (may not work)