Porcini Fondue with Ham and Ciabatta

Ingredients

• 1 ounce dried porcini mushrooms
• 1 cup water
• 1 garlic clove
• 21 tablespoons Sauvignon Blanc or other dry white wine
• 2 teaspoons cornstarch
• 8 ounces coarsely grated Gruyère cheese
• 8 ounces coarsely grated Emmenthal cheese
• + 2 more ingredients
• • 1 1-pound loaf ciabatta or other rustic bread
  • 2 pounds 1/4-inch-thick ham slices

Place 1 cup hot water in small bowl; add dried porcini. Let stand until mushrooms are soft, about 25 minutes. Remove mushrooms from water with slotted spoon; finely chop. Transfer soaking liquid to large skillet, leaving sediment behind. Add garlic and chopped mushrooms. Simmer over medium heat u...

View full recipe at Epicurious