Creamy Tomato Fondue
Source of Recipe
Karin Calloway
List of Ingredients
1 tablespoon olive oil
1 medium onion, chopped
1 teaspoon minced garlic
1 28-ounce can diced tomatoes seasoned with oregano, basil and garlic
1 cup dry white wine
2 8-ounce blocks reduced-fat or regular cream cheese, cut into 1-inch cubes
1 cup shredded Monterey Jack Cheese
Chopped fresh basil, for garnish
French bread or bagel chips, for dippingRecipe
Heat the olive oil in a large skillet over medium-high.� Add the onion and garlic and saut� until onion is very soft, about 8 minutes.� Add the diced tomatoes and wine and simmer 10 minutes, until liquid is almost completely reduced.� Add the cheese and heat, stirring constantly, until melted.� Pour into a fondue pot and serve with cubed French bread or bagel chips for dipping.
Makes 12 appetizer servings.
|
|
member logon
