Be the first to Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 2 Tablespoons 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 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed hot red pepper flakes
- 1 cup dry white wine
- 8 ounces mozzarella cheese, shredded (about 3 cups)
- 4 ounces sharp Provolone cheese, shredded (about 1-1/2 cups)
- 2 ounces freshly grated Parmigiano-Reggiano cheese (1/2 cup)
- 1 Tablespoon cornstarch
- 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
Preparation:
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.
Yield: 6 to 8 servings
Recipe Source: Fondue: Great Food to Dip, Dunk, Savor and Swirl by Rick Rodgers (William Morrow)
Reprinted with permission.
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.
Yield: 6 to 8 servings
Recipe Source: Fondue: Great Food to Dip, Dunk, Savor and Swirl by Rick Rodgers (William Morrow)
Reprinted with permission.
