Ingredients

　　1/3 pound, about 6 ounces Gruyère cheese, shredded

　　1/2 pound fresh mozzarella cheese or fresh smoked mozzarella cheese, shredded

　　1/4 cup grated Parmigiano-Reggiano or Romano cheese (a handful)

　　1 rounded tablespoon flour

　　1 cup dry white wine

　　1 tablespoon fresh lemon juice

　　2 garlic cloves, minced

　　1/2 roasted red bell pepper, finely diced (about 3 tablespoons)

Serve with. . .

　　Cubed salami

　　Cubed cooked balsamic-marinated chicken breast, grilled or pan fried

　　Giardiniera Italian hot pickled vegetables, drained

　　In a bowl combine the cheeses with the flour. Add the wine to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the lemon juice, then the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir in the minced garlic and chopped roasted red pepper. Transfer the fondue to a fondue pot and serve.

　　Rachael Ray's 30-Minute Get Real Meals