Total Time
Prep 10 mins
Cook 10 mins

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 Nutrition


  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.
Most Helpful

5 5

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.

4 5

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.