Porcini Fondue with Ham and Ciabatta

Name: Porcini Fondue with Ham and Ciabatta
Yield: 6 Servings
Ingredients: 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 Gruyère cheese (about 2 packed cups); 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

By Janet McCrackenPhotography by Leo Gong

November 30, 2004

Recipe notes