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Sun-Dried Tomato Pizza Fondue




Source of Recipe


unkown


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
1/2 ounces mozzarella cheese, shredded (about 3 cups)
4 ounces sharp Provolone cheese, shredded (about 112 cups)
2 ounces freshly grated Parmigiano-Reggiano cheese (12 cup)
1 Tb. cornstarch


Recipe



For dipping:


Crusty French or Italian bread, cut into bite-size cubes with crust Focaccia, cut into cubes

Salami cubes Pepperoni wedges

Baby artichoke hearts Raw red bell pepper slices

Raw zucchini wedges
In a medium, heavy-bottomed saucepan, heat the olive oil over medium heat. Add the onion and cook, stirring often, until translucent, about 4 minutes.

Add the sun-dried tomatoes, garlic, basil, oregano and hot pepper flakes. Stir until the garlic is fragrant, about 1 minute. Add the wine and bring to a simmer. In a medium bowl, toss the cheeses with the cornstarch.

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 bare simmer, but do not boil.

Transfer cheese to a fondue pot and keep warm over a fondue burner. Serve immediately with the dipping ingredients of your choice. Makes 6-8 servings.