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Farmhouse Cheddar and Tomato Fondue

Source of Recipe


From "Delicious Dips" by Diane Morgan






List of Ingredients



• 12 cloves roasted garlic (see note)
  
• 4 medium plum tomatoes
  
• 6 cups shredded white farmhouse Cheddar cheese
  
• 3 Tbsp all-purpose flour
  
• 1 tsp dry mustard
  
• 2 Tbsp unsalted butter
  
• 1-1/2 tsp dried oregano, crushed
  
• 1 cup dry white wine
  






Instructions



1. Prepare the roasted garlic. Squeeze out of skins into a small bowl and mash well. Set aside. Bring a medium pan of water to a boil. Core the tomatoes and drop into the boiling water. Remove pan from heat and time 30 to 60 seconds until the skins begin to crack. Drain. When tomatoes are cool enough to handle, peel, seed, and cut into 1/4-inch dice. Set aside.
   
   
2. Put the cheese into a bowl. Stir together flour and mustard; toss with the cheese and set aside.
   
   
3. Melt the butter in a heavy saucepan set over medium-low heat. Add the garlic and tomatoes, stirring about 2 minutes until the tomatoes just begin to soften. Stir in the oregano, then pour in the wine, stirring well. Add handfuls of the cheese, stirring until completely melted. Don't let the mixture become too hot or the cheese will separate. Pour into a fondue pot to keep it warm. Serve with pita or bagel chips, or cubes of French or Italian bread, toasted or left plain.
   
   Makes about 5 cups.
   
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   NOTE: Separate the garlic cloves, cutting a thin slice from their tips. Put into a small baking dish, and toss with a teaspoon of olive oil. Cover with aluminum foil. Roast in a preheated 350º F oven 25 minutes, or until very soft.