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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 3 |
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Fondue made with two cheeses: mozarella cheese and either gorgonzola cheese OR provolone cheese, mixed with wine and herbs and served with your favorite choice of dippers. (Note: The gorgonzola will make a more pungent fondue.) Ingredients:
1 garlic clove, cut in half |
1/2 cup dry italian white wine |
1 tablespoon flour |
1/2 cup grated mozzarella cheese |
1 cup crumbled gorgonzola or 1 cup grated provolone cheese |
8 sun-dried tomatoes (not packed in oil) |
6 fresh basil leaves, slivered |
1 loaf crusty italian bread |
1/2 lb prosciutto |
2 apples |
1 pear |
1 cup broccoli, slightly cooked |
Directions:
1. Pour 1 cup of boiling water over sun-dried tomatoes in a small bowl, and leave to soften for 10 minutes.
2. Remove tomatoes from water and chop into small pieces.
3. Rub inside of fondue pot with cut side of garlic.
4. Heat wine in pot until it begins to boil.
5. Toss cheese with flour.
6. Add cheese slowly to pot, stirring the constantly.
7. Add tomatoes and basil leaves to mixture and stir until smooth.
8. Serve with dippers.
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