This image courtesy of Joseph DeLeo
This fondue was a big hit with my teenage sons — they especially liked the addition of some different dippers to the cheese fondue experience.
Grate mozzarella and Parmesan and combine in a bowl; refrigerate until needed.
OccasionCasual Dinner Party
Dietary ConsiderationEgg-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Taste and TextureCheesy, Herby, Winey
- 12 oz mozzarella cheese, grated (375 g)
- 1 oz Parmesan cheese, freshly grated (30 g)
- 1 tbsp all-purpose flour (15 mL)
- 2 cloves garlic, minced
- ¾ cup dry white wine (175 mL)
- 2/3 cup drained canned diced tomatoes (150 mL)
- 1 tbsp balsamic vinegar (15 mL)
- 1 tbsp chopped fresh basil (or 1 tsp/5 mL dried) 15 mL
- 1 tbsp chopped fresh oregano (or 1 tsp/5 mL dried) 15 mL
In a bowl, combine mozzarella, Parmesan and flour; mix well to coat cheese with flour. Set aside.
In a large saucepan, combine garlic and wine; bring to a simmer over medium heat. Reduce heat to medium-low.
Add cheese mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.
Stir in tomatoes, balsamic vinegar, basil and oregano; cook, stirring, until tomatoes are heated through, about 2 minutes. Transfer to fondue pot and serve immediately.
Cubes of crusty French bread, wedges of focaccia, breadsticks, pepperoni and salami cubes, cooked sausage chunks, bell pepper slices, mushrooms.
2007 Ilana Simon
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