- 3 tablespoons butter
- 1 clove minced garlic
- 2 tablespoons flour
- 1/2 cup dry white wine
- 1 cup milk
- 1/2 cup grated parmesan cheese
- 8 ounces grated Swiss cheese
- 3 slices prosciutto, torn to bite-sized pieces
- salt and pepper, to taste
- Preheat the oven to 400F and mince the garlic. In a small (8 inches or so) oven-proof skillet, add the butter and garlic over medium heat. When the butter melts, sprinkle in the flour. Whisk to form a paste for about 2 minutes, then slowly stir in the wine, whisking as you go to create a smooth mixture. Let the wine bubble and reduce by about half, then do the same with the milk.
- When the milk bubbles and thickens, stir in the cheese. When the cheese melts and combines with the sauce, turn the heat off the skillet and stir in about half of the prosciutto pieces. Taste the fondue and add salt and pepper if you'd like. Top the dish with the remaining prosciutto.
- Bake the dish for 15 minutes until hot and browned on top. Broil for 30 seconds to a minute if you'd like extra brown cheese on top.
- Let rest for 5 minutes, then serve with bread for dipping. Enjoy!