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Italian Cheese Fondue

Italian Cheese Fondue created by Lavender Lynn

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
Serves:
Units:

ingredients

directions

  • Pour 1 cup of boiling water over sun-dried tomatoes in a small bowl, and leave to soften for 10 minutes.
  • Remove tomatoes from water and chop into small pieces.
  • Rub inside of fondue pot with cut side of garlic.
  • Heat wine in pot until it begins to boil.
  • Toss cheese with flour.
  • Add cheese slowly to pot, stirring the constantly.
  • Add tomatoes and basil leaves to mixture and stir until smooth.
  • Serve with dippers.
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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.)"
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  1. 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.
    Reply
  2. 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.
    Reply
  3. Lavender Lynn
    Italian Cheese Fondue Created by Lavender Lynn
    Reply
  4. 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.
    Reply
  5. 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.)
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