Sauté shallots and garlic in butter. Add thyme and sauté briefly. Remove the pan from the heat and add the dried tomatoes.
Rub the caquelon with garlic.
Mix wine, lemon juice, cheese and cornstarch. Bring to a boil over medium heat, stirring constantly to melt cheese.
Add tomato mixture and grappa, season fondue and keep warm on the rechaud over medium heat.
Dip the olive bread or focaccia into the dried tomato fondue.
Preparation Tip:
If children or teens are eating along, non-alcoholic cider can be substituted for the wine.
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