Caramelized Asiago Toasts with Savory Pumpkin Cheese Fondue

Preheat oven to 375 F. Line a baking sheet pan with parchment and lay the slices of bread out on the sheet pan.

In a small skillet, heat butter and olive oil together until butter melts. Remove from heat and stir in rosemary and salt.

Brush seasoned butter on bread slices

In a small bowl combine asiago cheese, golden brown sugar and pepper. Sprinkle mixture evenly over the tops of bread slices.

Bake for 10-12 minutes or until cheese is melted and bubbly.

In medium sauce pot over medium heat whisk together pumpkin oil, garlic, cornstarch and wine until mixture comes to a boil. Reduce heat to low.

Add cheese 1 cup at a time, stirring after each addition, until all the cheese is blended in.

Whisk in pumpkin, half and half, sage, thyme, salt, and pepper and heat, whisking, until mixture comes to a boil.

Reduce heat to low and hold over a double boiler or pour into a fondue pot over low heat.

Serve immediately.