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Sun-Dried Tomato Pizza Fondue

2-tbsp extra-virgin olive oil
1-medium onion, chopped
- cup finely chopped sun-dried tomatoes (not packed in oil) or sun-dried tomato salad bits
1-garlic clove, minced
- tsp dried basil
- tsp dried oregano
-tsp crushed hot red pepper flakes
1-cup dry white wine
-oz mozzarella cheese, shredded (about 3 cups)
4-oz sharp Provolone cheese, shredded
2-oz freshly grated parmesan cheese
1-tbsp 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

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.