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    Tomato Cheese Fondue


    Source of Recipe


    hared by John Ash, Culinary Director of Fetzer Vineyards

    List of Ingredients




    * 2 tablespoons butter
    * 1/4 cup finely chopped shallots or green onions
    * 2 tablespoons finely chopped garlic
    * 3 cups (one 28 oz. can) crushed tomatoes with basil
    * 1 tablespoon finely grated orange zest
    * 1 tablespoon finely chopped fresh parsley
    * 1 tablespoon finely chopped fresh basil
    * salt and pepper to taste
    * 1 1/2 cups drained fresh mozzarella balls

    * crusty bread

    Recipe



    In a large skillet, heat the butter over medium heat and stir in the green onions and garlic. Sauté until soft but not brown. Add tomatoes and simmer uncovered for 4-6 minutes or until the mixture reduces to a light sauce consistency. Stir in orange zest, parsley, basil, and season to taste with salt and pepper.

    Pour the mixture into a 6-cup ovenproof baking dish. Place cheese in the middle and bake in a pre-heated 325-degree oven for 15-20 minutes or until the cheese is melted. Transfer fondue to a ceramic fondue pot and keep warm over a fondue burner. Serve immediately with crusty peasant style bread

 

 

 

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