Sun-Dried Tomato Pizza Fondue
Source of Recipe
www.fonduefactory.com
List of Ingredients
2 Tbs. extra-virgin olive oil
1 medium onion, chopped
1/2 cup finely chopped sun-dried tomatoes (not packed in oil) or sun-dried tomato salad bits
1 garlic clove, minced
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. crushed hot red pepper flakes
1 cup dry white wine
10 ounces mozzarella cheese, shredded
4 ounces sharp Provolone cheese, shredded
2 ounces freshly grated Parmigiano-Reggiano cheese
1 Tb. cornstarch Recipe
1.) In a medium, heavy-bottomed saucepan, heat the olive oil over medium heat.
2.) Add the onion and cook, stirring often, until translucent, about 4 minutes.
3.) Add the sun-dried tomatoes, garlic, basil, oregano and hot pepper flakes and stir until the garlic is fragrant, about 1 minute.
4.) Add the wine and bring to a simmer.
5.) Toss the cheeses with the cornstarch in a medium bowl.
6.) Stir in the cheeses, a handful at a time, into the saucepan, stirring until the first addition is melted before adding another. (Let the fondue come to a simmer, but do not boil.)
7.) Transfer cheese to a fondue pot and keep warm over a fondue burner.
Suggested Serving: Crusty French or Italian bread, cut into bite-size cubes with crust Focaccia, cut into cubes; Salami cubes or Pepperoni wedges; Baby artichoke hearts; Raw red bell pepper slices; Raw zucchini wedges (6-8 Servings)
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