Italian Cheese Fondue

Submitted by GatoKato

"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.)"

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 2-3

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

• Dippers

• 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.

Reviews

[Rubies]

Very flavorful. I used Provolone cheese and dried Italian seasoning instead of fresh basil. We used Bosc pears and apples for dippers. I did add about 1/4 c more wine to thin it out a bit. This made the consistency perfect for dipping the fruit.

 

[Lavender Lynn]

Flavor is wonderful; we had some trouble with the texture. Ours was thick and stretchy and difficult to dip. Once applied to the bread, no complaints. We used Provolone cheese. Made for Pick A Chef Spring 2008.