1/2 lb. Gruyere cheese
1/3 cup Kunde Reserve Chardonnay
1 garlic clove, minced
1 pinch cayenne pepper
1 day old loaf of French or sourdough bread
Grate 2 cups of the Gruyere cheese. Stir and moisten the cheese with the Chardonnay. Add garlic and cayenne pepper and mix well to make a loose almost soupy consistency. Slice bread into small squares or rounds. Spread generously over bread. Broil until bubbly and slightly brown. Serve immediately.